Happy hummus: Consider this the centerpiece of a very modern holiday meal. Image by Molly Yeh

Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers?
Answer: Put meat all over it.

Question: What’s appropriate party attire for your hummus with meat all over it?
Answer: Fresh parsley and pomegranate seeds.

Question: How do you convince a bunch of big burly farmers that it’s okay to eat dainty pink pomegranate seeds?
Answer: More meat.

Question: What are some good spices that will flatter the meat that goes all over the hummus?
Answer: Cinnamon, cumin and allspice.

Question: What are you making for your next party?
Answer: THIS.

Hummus With Meat All Over It

Makes 6–8 servings

2 tablespoons flavorless oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef (85% lean)
1 teaspoon Aleppo pepper
2 teaspoons ground cinnamon
2½ teaspoons ground cumin
¼ teaspoon ground allspice
Black pepper
Hummus
Tahini sauce
¼ cup toasted pine nuts
¼ cup pomegranate seeds
Zhoug
Chopped fresh flat-leaf parsley, for garnish
Pita chips, for serving

1) In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5–7 minutes. Add the beef and sprinkle it with the Aleppo pepper, cinnamon, cumin, allspice, ¾ teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Taste and adjust seasonings as desired.

2) Spread the hummus in a serving bowl and top it with the beef. Drizzle on the tahini sauce and sprinkle with the pine nuts, pomegranate seeds and zhoug. Sprinkle with parsley. Serve with pita chips.

Related:

Excerpted from “Molly on the Range” by Molly Yeh. By permission of Rodale Books.

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