Hummus Dinner Bowls

hummus ground beef coriander cinnamon tomato parsley lemon juice lemon pickles dinner kid-friendly summer quick & easy dairy free small plates after beef

Anna Stockwell

4 servings

Source

Ingredients

1 Tbsp. vegetable oil

1 lb. ground beef, or a vegetarian alternative such as Lightlife® Smart Ground

1 tsp. ground coriander

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

2 tsp. kosher salt, divided

1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1" pieces

1 cup parsley leaves with tender stems, coarsely chopped

1 Tbsp. fresh lemon juice

1 batch Easy Canned Chickpea Hummus

Extra-virgin olive oil, lemon wedges, Aleppo-style pepper, hot sauce, pickles, and pita (for serving; optional)

Method

Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef (or vegetarian alternative) dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.

Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.

Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.