How to Make the Perfect Layered Hummus Dip

Quick and clean layered hummus dip is best for an easy dinner or appetizer. Creamy hummus is crowned with spiced red meat, sparkling veggies, and toasted pine nuts.

Easily layered dip!

I’m a satisfied camper with not anything greater than a bowl of selfmade hummus dip, some crunchy vegetables, and pita chips, but now and again I want to get dressed up my traditional chickpea unfold and flip it into dinner. The first-class way to do that is to turn hummus into a layered hummus dip, essentially using it as a mattress to hold some scrumptious toppings.

Layered hummus dip is straightforward, completely scrumptious, and appears superb on your table.Start with a layer of hummus and a beneficiant drizzle of extra virgin olive oil, located by means of a layer of ground beef seasoned with cumin, cinnamon, and allspice. Top it off with diced tomatoes, chopped onions, sparkling parsley, and toasted pine nuts. The flavour and texture combinations of cool, creamy, warming spices and sparkling vegetables are like a celebration to your tastebuds. Trust me, you’re going to like it!

Make this for a light dinner or serve as an appetiser to share with buddies! Your own family will think you ordered takeout from your preferred mother-n-pop Lebanese restaurant.

Layered hummus dip ingredients

 This three-layer layered dip is made of three primary elements: hummus, floor beef seasoned with allspice, cinnamon, sumac, garlic, and onion, then loaded with sparkling toppings like diced tomatoes, parsley, and toasted pine nuts. It’s filling, protein-packed, and delicious.

Hummus

This recipe starts with hummus. You can make it ahead of time using my tried-and-actual hummus recipe.

If you don’t have the time to make it earlier, don’t sweat it—you can use your favorite shop-sold hummus. Just make certain it’s undeniable hummus so you don’t have any competing flavors.

Spiced lamb or beef mixture

The spicy meat is the centerpiece of this layered dip, bringing just a hint of fragrance and spice. Here’s what you’ll need to do it.

Extra virgin olive oil:
All you need is a little EVO to mix with the onions and peppers.
Red onions:
Chop 1 red onion. Most are made with olive oil but keep some aside (maybe a tablespoon or 2) for the hummus on top.
garlic:
You will need 2 garlic cloves and insects.
Green beans:
Core and cut ½ green bell pepper.
Ground beef:
I used plain ground beef, but you can also use ground lamb.
Spices: You need three strong spices: allspice, sumac, and cinnamon.
Tomato sauce:
All you need is ½ cup of canned tomatoes for a bit of acidity to make the meat mixture a bit more saucy.

Fresh toppings

The sky’s the limit with the clean toppings! I like to feature color, texture, and a few freshness with the following:

Roma tomato
Red onion
An exact quantity of flat-leaf parsley
A few tablespoons of toasted pine nuts
But you could also use sparkling chopped bell peppers, cucumbers, shishito peppers, unique herbs like cilantro and dill, kalamata olives, or toasted sesame seeds and slivered almonds. This recipe is simple to play with and make your own.

How to make it

Preparing this layered hummus dip is as clean as cooking the meat mixture, spooning it onto some hummus, and topping that with some sparkling vegetables, herbs, and toasted nuts or seeds. Here’s the way to make it:
Prepare the hummus.
Either make a batch of self-made hummus or buy sixteen oz. Of your preferred quality store-offered hummus. Scoop it right into a large serving dish and set it apart for now.
Make the spiced lamb or red meat topping.
Saute a maximum of chopped red onion, ½ chopped green bell pepper, and 2 minced garlic cloves in a skillet containing heated greater virgin olive oil. Cook over medium-high warmness for a couple of minutes, stirring often, until softened. Add 8 ounces of lean ground red meat or lamb and sauté till browned (that allows you to take approximately eight minutes).
Drain any excess fats earlier than seasoning with kosher salt, black pepper, 1 teaspoon allspice, ½ teaspoon sumac, and ¼ teaspoon cinnamon. Add ½ cup tomato sauce and cook for any other 5 minutes, stirring a few times.

Assemble the layered dip.
Drizzle the hummus generously with extra virgin olive oil. Serve heat.

Make-ahead guidelines

If you want to make the hummus from scratch, feel free to make it a day or so earlier and save it in an airtight box in the fridge. You can also cook the beef in advance and keep it in addition in a separate field.

In that manner, you’ll just need to reheat the beef aggregate and bring together the layered hummus dip while you’re preparing.

What to serve with this Lebanese-style layer dip

Obviously, I’m all about a few warm pita pockets, pita chips, or your favorite cracker to serve alongside. To be sincere, you don’t want anything else!

If you’re serving a crowd and want to fill out the meal a bit more, those smooth roasted tomatoes are a fantastic addition to serve over toast. I additionally love this Turkish-fashion fried eggplant as some other alternative.

Swaps and substitutions

Not in the mood for chickpeas?
You can change out the chickpea hummus with white bean hummus, a creamy dip comprised of a can of butter beans, tahini, and a few spices. Its flavor is slight enough to now not to compete with the pro red meat.
Spices:
Don’t feel limited by the spices I chose; use the heated spices of your choice. Paprika, turmeric, cumin, nutmeg, ras el hanout, etc. Might all be terrific options to flavor the beef.

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