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Loaded Hummus

Loaded Hummus

Hummus has taken the world by a storm in the recent years; for me it has been part of my Sunday menu for many years, especially when BBQ-ing.

The only thing that is new to me is the different types of hummus-creations, which I’ve tried and I’ve been positively surprised by.

In this recipe I’ll be sharing the “loaded beef” version, in the tips section of this recipe I will be sharing the other types of hummus I’ve tried and been successful.

This recipe yields a medium size bowl, dipping for 6 people.


1 can of garbanzo beans also known as chickpeas (rinsed and drained)

2 tablespoons of tahini (sesame paste)

¼ cup of lemon juice

1 garlic clove

100 gr. minced lamb meat

½ tablespoon of cumin

½ tablespoon of cinnamon

1 medium yellow onion (chopped)

2 tablespoon of toasted pine nuts

1 tablespoon of olive oil

Salt and pepper to taste


1. Peel chickpeas from the transparent skins. This is optional, but it makes for a smoother hummus.

2. Place in the food processor: garbanzo beans, tahini, lemon, garlic and salt. Mix until well combined.

3. In a frying pan add: oil, onions and sauté for 5 minutes, add meat, cumin and cinnamon and cook until done.

4. Place the hummus in a deep bowl, making a shallow hole with the back a spoon right in the middle.

5. Place the meat mixture and top with pine nuts.


There are many types of hummus, here my favorite kinds:

1. Original Hummus: excluding the meat, and dressing with a sprinkle of Spanish red paprika and olive oil.

2. Avocado Hummus: on direction No. 2: add half of an avocado and chopped mint.

3. Sun-dried tomato Hummus: hydrate ½ cup sun dried tomatoes in hot water for 20 minutes, drain and add to the food processor.

4. Red Beet Hummus: ½ cup of cooked red beats (chopped) and adjust garbanzo beans to 1 ½ can and 2 ½ tablespoons of tahini, dress with thyme sprigs.



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