Quick and easy layered hummus dip is perfect for a simple dinner or appetizer. Creamy hummus is topped with spiced beef, fresh vegetables, and toasted pine nuts.
Easy layered dip!
I’m a happy camper with nothing more than a bowl of homemade hummus dip, some crunchy vegetables and pita chips, but sometimes I want to dress up my classic chickpea spread and turn it into dinner. The best way to do that is to turn hummus into a layered hummus dip, essentially using it as a bed to carry some delicious toppings.
Layered hummus dip is easy, utterly delicious and looks great on your table. Start with a layer of hummus and a generous drizzle of extra virgin olive oil followed by a layer of ground beef seasoned with sumac, cinnamon and allspice. Top it off with diced tomatoes, chopped onions, fresh parsley, and toasted pine nuts. The flavor and texture combinations of cool, creamy, warming spices, and fresh vegetables is like a party for your tastebuds. Trust me, you’re gonna love it!
Make this for a light dinner or serve as an appetizer to share with friends! Your family will think you ordered take out from your favorite, mom-n-pop Lebanese restaurant.
Layered hummus is satisfying enough served on its own, but you can make it a feast by pairing it with a 3-ingredient Mediterranean salad and falafel for dinner bowls. Skip the beef entirely and load it up with vegan toppings like shallots and shishito peppers for a meatless meal. Let your imagination be your guide and make this tonight!
In this post
Layered hummus dip ingredients
This 3-layer layered dip is made up of 3 main parts: hummus, ground beef seasoned with allspice, cinnamon, sumac, garlic and onion, then loaded with fresh toppings like diced tomatoes, parsley, and toasted pine nuts. It’s filling, protein-packed, and delicious.
Hummus
This recipe begins with hummus. You can make it ahead of time using my tried-n-true hummus recipe.
If you don’t have the time to make it in advance, don’t sweat it — you can use your favorite store-bought hummus. Just make sure it’s plain hummus so you don’t have any competing flavors.
Spiced lamb or beef mixture
The spiced meat is the middle layer of this layered dip, and it comes together with just a few aromatics and spices. Here’s what you’ll need to make it:
- Extra virgin olive oil: You just need a little EVOO to saute the onions and bell pepper.
- Red onion: Chop up 1 red onion. Most is sauteed in olive oil, but keep a little aside (maybe a tablespoon or 2) for the top layer of the hummus.
- Garlic: You’ll need 2 cloves of garlic, minced.
- Green bell pepper: Core and chop up ½ a green bell pepper.
- Ground beef: I used lean ground beef, but you can also use ground lamb.
- Spices: You need a trio of robust spices: allspice, sumac, and cinnamon.
- Tomato sauce: You only need ½ cup canned tomato sauce, for a little acid and to make the meat mixture a bit saucy.
Fresh toppings
The sky’s the limit with the fresh toppings! I like to add color, texture, and some freshness with the following:
- Roma tomato
- Red onion
- A good amount of flat-leaf parsley
- A few tablespoons of toasted pine nuts
But you can also use fresh chopped bell peppers, cucumbers, shishito peppers, different herbs like cilantro and dill, kalamata olives, or toasted sesame seeds and slivered almonds. This recipe is easy to play with and make your own.
How to make it
Preparing this layered hummus dip is as easy as cooking the meat mixture, spooning it onto some hummus, and topping that with some fresh vegetables, herbs, and toasted nuts or seeds. Here’s how to make it:
- Prepare the hummus. Either make a batch of homemade hummus or buy 16 ounces of your favorite quality store-bought hummus. Scoop it into a large serving dish and set it aside for now.
- Make the spiced lamb or beef topping. Saute most of a chopped red onion, ½ chopped green bell pepper, and 2 minced garlic cloves in a skillet containing heated extra virgin olive oil. Cook over medium-high heat for a few minutes, stirring regularly, until softened. Add 8 ounces lean ground beef or lamb and saute until browned (which will take about 8 minutes).
Drain any excess fat before seasoning with kosher salt, black pepper, 1 teaspoon allspice, ½ teaspoon sumac, and ¼ teaspoon cinnamon. Add ½ cup tomato sauce and cook for another 5 minutes, stirring a few times.
- Assemble the layered dip. Drizzle the hummus generously with extra virgin olive oil. Scoop the spiced meat mixture on top, followed by 1 chopped Roma tomato, the remaining chopped onion, ½ cup fresh parsley, and 3 tablespoons toasted pine nuts. Serve warm.
Make ahead tips
If you want to make the hummus from scratch, feel free to make it a day or so in advance and store it in an airtight container in the refrigerator. You can also cook the meat ahead of time and store it similarly in a separate container.
That way, you’ll just need to reheat the meat mixture and assemble the layered hummus dip when you’re ready.
What to serve with this Lebanese-style layer dip
Obviously, I’m all about some warm pita pockets, pita chips, or your favorite cracker to serve along. To be honest, you don’t need much else!
If you’re serving a crowd, and want to fill out the meal a little more, these easy roasted tomatoes are a great addition to serve over toasts. I also love this Turkish-style fried eggplant as another option.
If you’re looking for side salad ideas, I’ve got you covered:
- Mediterranean couscous salad
- Tomato salad
- Balela salad (more chickpeas!)
Swaps and substitutions
- Not in the mood for chickpeas? You can swap out the chickpea hummus with white bean hummus, a creamy dip made out of a can of butter beans, tahini, and a few spices. Its flavor is mild enough to not compete with the seasoned beef.
- Spices: Don’t feel limited by the spices I chose; use warm spices of your choice. Paprika, turmeric, cumin, nutmeg, ras el hanout, etc. would all be great options to flavor the meat.
How to store leftovers
Store leftover layered hummus dip in an airtight container in the refrigerator for up to 4 days.
If you’re able to scoop the spiced meat off the hummus, you can quickly reheat it in a skillet on the stovetop. If not, simply allow it to come to room temperature before enjoying leftovers.
Other delicious creamy dips to try
Appetizer and Mezze
10-Minute Whipped Labneh Dip with Tomatoes and Olives
Middle Eastern
Easy Baba Ganoush Recipe
Appetizer and Mezze
Mediterranean-Style Bean Dip with Roasted Squash
Appetizer and Mezze
Creamy Whipped Feta Dip
Browse all Mediterranean recipes.
Visit Our Shop.
Best Layered Hummus Dip Recipe
Ingredients
For Hummus:
- Make this Homemade Hummus Recipe, or use 16-oz store-bought quality hummus that you like.
For Spiced Beef:
- Extra virgin olive oil
- 1 small red onion, chopped, divided
- 2 garlic cloves, minced
- 1/2 green bell pepper, cored and chopped
- 8 ounces lean ground beef, I used ButcherBox 100% grass-fed and grass-finished beef
- 1 teaspoon ground allspice
- 1/2 teaspoon sumac
- 1/4 teaspoon cinnamon
- 1/2 cup canned tomato sauce
Fresh toppings
- 1 Roma tomato, chopped
- 1/2 cup chopped fresh parsley
- 3 tbsp toasted pine nuts, optional
Instructions
- Prepare hummus in advance using this recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus.
- To make the spiced beef topping, heat 1 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened.
- Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts.
- Serve immediately with warm pita pockets or these homemade pita chips.
Video
Notes
- Make ahead tips: If you are making hummus from scratch, feel free to do that a day ahead and store it in the refrigerator. You can also make the spiced meat a day ahead.
- What to serve with it: I like some warm pita pockets or pita chips, but you could also do some roasted tomatoes, fried eggplant, or a couscous salad.
- Swaps and substitutions: If you’re not in the mood for chickpeas, try this white bean hummus instead. And don’t feel like you need to spice the meat the same way I do! You can use other warm spices, like paprika, turmeric, cumin, nutmeg, ras el hanout, etc.
- How to store leftovers: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. If you’re able to, try to scoop the spiced meat off the hummus when you want to enjoy some leftovers, so you can quickly reheat it in a skillet on the stovetop. If not, simply allow it to come to room temperature.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more!
Nutrition
* This post has been recently updated with new information and media for readers’ benefit.
Really super. Quite a lot of your recipes are staples in my kitchen, I would love to buy your olive oils and spices. If only they were available in Germany!
Greetings from the overseas 🙂
Absolutely delicious! The descriptions are sufficiently specific, the dish tastes great. Will definitely make it again.
Awesome! So glad you enjoyed the hummus!
Is 8oz of beef equal to a half a plus of meat? I had a pound of meat- which would be 16 ounces. I doubled the recipe for 16 ounces of beef. I used a cup of tomato sauce, accordingly to the double recipe. It doesn’t look like your picture. It’s very tomato saucy – almost like a Mediterranean sloppy joe. I make hashweh all the time- which I was assuming this would be more like. Maybe the tomato sauce is Half a cup for 16 oz beef- 1/4 cup for 8 oz.
Hi Jennifer,
The “double function” on the recipe is a bit of an automatic feature and that’s why it does not take everything into account. To double this recipe, you would keep the tomato sauce at 1/2 cup or just a little bit over. It is not meant to be too saucy.
I have already reviewed this recipe and if I could give it MORE stars I would! I could seriously eat this every week it is that good! If you haven’t tried it, DO IT! You won’t be disappointed!! And leftovers are just as good! Serve it with warm naan bread bites!! Best recipe EVER!!!
This made my day! Thank you so much, Anna!
Is your recipe half a 15oz can of tomato sauce? I felt like it didn’t look like your picture, like too much sauce?
Hi, Ada! The recipe only calls for 1/2 CUP of the sauce. I think 1/2 of a 15 oz. can may have been too much. Hope that helps!
I’m not a beef eater. How would this be with ground lamb?
Sure!
This was the hit at our super bowl gathering! My kids loved it too. I may have put too much allspice and cinnamon at first but adjusted it by adding some cumin, garlic powder and a hint of smoked paprika to offset some of the sweetness. This is going to be a regular in our house!
So glad to hear it, Marshall! Thank you
This dish is SO good and so easy to make! Served it with warm naan bread…I will definitely be making this again! Thank you for all your recipes, my family has been introduced to many new flavors and spices, love it!
You can’t go wrong with fresh hummus! Thanks, Anna!
So delicious! I made this for Christmas and it was a hit! I did swap out the ground beef for 8oz cooked lentils to make it vegan, and added some vegan feta on top – will def be making this again and again. <3
Mmmm! Sounds like a very yummy and healthy substitution!
Hi Suzy,
This is the first time I’ve EVER left a comment under a recipe but this one was well worth the time!
I made the hummus at home as well (with your recipe), and even though peeling chickpeas was time-consuming, I’m a fan for life! I’ve always reluctantly paid the huge amount Middle Eastern restaurants in my area charge for extra hummus because you can’t get the “real” hummus from stores- but never again! My husband basically licked the plate clean- He’s not a big fan of mixed spices so I was a bit nervous he wouldn’t like it but the whole recipe came together great and looked so pretty.
Thanks for introducing such a wonderful dish to my kitchen, and solving my hummus problem. I’m so excited to try other recipes from your page!
Cheers,
Liis
Oh I am so so happy to hear this! I’ll agree that not all hummus recipes are created equal, and I’m so glad you tried mine 🙂
I don’t have sumac, what could I use in place of it?
There really is nothing quite like sumac, it is deep, tangy and bright all at once. If you can’t find it near you, we carry it here online: https://shop.themediterraneandish.com/product/sumac/
Otherwise, you can omit the sumac and increase the other spices a bit… a different flavor profile, but it would still be good.
Delicious ?
Thank you!
Hi Suzy,
I have been a fan of your Mediterranean dishes for over a year now and when I saw this recipe in my inbox I had to try it at once. I made this on a weeknight for my family, but since I did not have much time, I ended up using store bought hummus. My family loved it and so I decided to bring it to a potluck lunch a couple days later. This time I was determined to make the hummus myself and taking the skin off of the chickpeas as you suggested. Peeling the skin off of 6 cups of chickpeas took some time, but it was well worth it. I have never tasted such smooth silky hummus in my life – soo delicious! For the topping I used organic angus ground beef. The dish was a huge hit and my friend who never liked ground beef said this was the first time she enjoyed eating ground beef (because of the spices she didn’t think it was ground beef)!
Thank you for another great recipe!
Misao
Thank you so much for sharing! I’m so glad to hear this was a hit for you. And thank you for following along my recipes.
Hi Suzy,
I made your Hummus Dinner Dish and it was a hit. I had to tweak it a little due to nut allergies.. Ugh.. This dish is quick, delicious and easy to make. Thank you for that. I can serve my family a healthy dish and get to the gym, as I’m training for 2 marathons this year. The left over Hummus I added to pasta, on a sandwich & on broccoli in my salad. I look forward to trying and sharing more of your recipes. Have a wonderful day.
Kim from NYC
So glad this recipe worked out for you, Kim! And good luck with your marathon training!
The flavors in this recipe are on point. I just love everything you cook and the recipes you share. Thanks.
So glad you enjoyed it, Laura! Thank you so much for the kind comment!
Yum! I’ve never tried to make hummus at home – I love how you’ve combined it with beef to make it more hearty.