Adapted from Leah Keonig’s – Modern Jewish cooking

A classic hummus topping in Israel, this delicious ground beef mince with pine nuts (aka hummus im basaar) is sure to be a hit with friends and family. We serve this with our homemade hummus as a starter or side dish, though if you wanted, you could serve this as a whole protein-packed main course.


  • 1 kilo ground beef
  • 8 cloves garlic, minced
  • 4 teaspoons paprika
  • 4 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 60ml (¼ cup) olive oil
  • 4 onions, finely chopped
  • 160g (1 cup) pine nuts


1 recipe homemade hummus

In a very large bowl combine the ground beef with all the spices, mix well with your hands and let sit for 15 minutes.

While the meat and spice mixture sits, in a very large saute pan with high sides (or a large saucepan), heat the olive oil over medium heat. Add the onions and saute until the onions are very soft and start to turn golden, about 10 minutes. Add the pine nuts and keep on cooking until the pine nuts start to toast and the onions just start to caramelize, about 5 more minutes.

Add the meat mixture, and fry, breaking up the meat into small pieces with a wooden spoon, until all the meat is cooked through.

To serve; spread the hummus out on a serving dish, making a wide, shallow well in it with the back of a spoon, fill the well with the meat mixture, sprinkle with Za’atar and additional olive oil if desired, serve immediately after plating up.