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Hearty “Meat” Hummus

 

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So there are some things that I have never before seen in my life that are just so commonplace here.  “Meat” Hummus is one of those things.  Made with ground turkey, chicken or beef my cousin Bracha served it and we all loved it.  Then my sister-in-law Devorah got the recipe from Bracha and she served it and we all loved it again.  Then we were at our friends’ Mordechai and Sara’s for Shalosh Seudos and they spoke about it and we reminisced once more about our love for this new interesting little dish.

I’ve said it before and I’ll say it again (and probably again) that everything is better with hummus.  And hummus is great on it’s own — just had a few spoonfulls while standing and staring into the fridge trying to decide what to make for lunch.  You can make your own hummus with this easy Roasted Garlic Hummus, this easier classic Hummus, and this fancy-schmancy Tri Colored Hummus.

But when this “Meat” Hummus is on the menu I can’t be bothered by making homemade hummus from scratch because that would have required planning and I itch when I plan.  I’d like to think that too much planning stifles my creative juices or at least that’s what I tell Hubby.  He certainly has another theory that I am loathe to publicize.

So thanks to Bracha I deliever you straight from the Holy Land this Hearty Hummus.  Bracha also has a recipe for perfect light and fluffy matzah balls which I will share with you come Pesach time and she can help you get anywhere you need to go in Beit Shemesh.  Just call her from any corner and she’ll stay on the phone and hold your hand while you drive referencing landmarks and interesting local facts along the way.  I love that Bracha for her food and her friendship!

Turmeric and cumin: Turmeric adds a great mustard yellow color and cumin is only the new love of my life.

Use ground turkey, chicken, or beef – can be extra lean if you like that sorta thing.

 

Break up the meat with the back of wooden spoon you can keep it somewhat chunky like this or break it up into little bits. I give you permission to express yourself here.

If not serving immediately keep the meat separate from the hummus in a bowl and warm it up and top the hummus just before serving. FYI you can also finely mince the onion – again permission has been granted to do your own thing.

The pretty finished product. You can also serve it in a round flat plate with the meat piled high in the middle.

Click on to see the full recipe, Chicken Hummus.

The pretty photos are courtesy of fellow Kosher Connection food blogger Yosef Silver from This American Bite.  Hop on over and check out his local, seasonal, organic kosher recipes.  He’s an inspiring writer and home cook.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

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16 Responses to Hearty “Meat” Hummus

  1. This is stunning! You had me at “Meat Hummus” :)

  2. avatar says: Ali

    Yummm! love cumin, meat, chummus…basically all of the above! Pics are beautiful.

  3. This is sort o like Main Dish Shwarma! Love it.

  4. Oh this looks really, really yummy..did I say really yummy?

  5. This looks so good. I always order hummus with shawarma on top when we go out but I never thought to make something similar at home. I can’t wait to try this recipe!

  6. This is so interesting! Would never think of this!

  7. I love the idea of a meat hummus! Great job with the pics, Yosef!

  8. I make Hummus every week and I love this new take, I am big into veggie ground meat so I might try it with that for a lunch.

  9. I started making this after having it as an appetizer at a hotel in Eilat many years ago. In my house it is simply called the “Eilat Dish”. I like to add a little garam masala and a lot of garlic and serve with pita wedges toasted with a little cumin. It is good cold (leftovers) already mixed with hummus.

  10. Yum! I never heard of this but it makes total sense! Thanks for the recipe!

  11. So glad you posted this recipe! I had this at a friends’ house and loved it!

  12. This will be tomorrow’s dinner for sure!

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