Moroccan Style Beef with Hummus

My wife and I were on hummus kick not too long ago. I was making a batch at least once a week, and we were eating it as a side dish for lunch, dinner, and snack. The thing I love about hummus is that not only is it good for you (in small amounts), but it is a quick go to dip for vegetables, pita, and even a spread on a sandwich. So that got me thinking. Why not extend hummus and make it part of the main entree, and in my case a moroccan style beef that was loaded with awesome, earthy spices, and could be swiped up with some pita. It was awesome, and the moroccan style beef gave me all sorts of ideas, such as making a shepherds pie out of it.

Moroccan Style Ground Beef with Hummus

Let’s get started.

Ingredients for the Hummus:

  • 16 oz can of cannellini beans, drained and rinsed
  • water
  • 1 cup tahini paste
  • 1 lemon, juiced
  • 4 cloves garlic
  • 6 tbsp cold water
  • salt, to taste

Ingredients for the Moroccan Style Ground Beef:

  • 1 1/2 lbs ground sirloin
  • 1 tbsp ground cumin
  • 1 tbsp Moroccan spice blend (optional)
  • 1 1/2 tsp ground coriander
  • 1/2 tsp cinnamon powder
  • 1/4 tsp all spice
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 large shallot, finely diced
  • 3 cloves garlic, finely diced
  • 1 medium-sized carrot, finely diced
  • 1/2 cup of frozen peas
  • 3/4 cup of beef stock
  • Mixed olive medley (optional)
  • Whole wheat pita, optional

Start by making your hummus.

To a small pot, add the cannellini beans (yes, go ahead with chickpeas if you desire (I bought the wrong can)), top with water, and bring to a boil. Reduce the heat and cook for about 5 minutes.  Drain the beans.

To a food processor, add the beans, the lemon juice, tahini paste, and garlic. Season with a generous pinch of salt. Process the mixture until you have a smooth paste, then drizzle in the cold water. Pulse, taste, and season with any additional salt. Remove and place in a covered bowl in the refrigerator until you are ready to use.

Moroccan Style Ground Beef with Hummus

Now let’s get started on the Moroccan style ground beef.

To a large skillet, on medium heat, add the ground sirloin. Toss in all of the spices, and give it a good mix. Once the ground sirloin is fully cooked, drain and return it back to the stove, on medium heat. Toss in all of the vegetables, garlic, etc. Give a good stir, then add the beef stock. Stir, cover, and reduce the heat to low. Cook for about ten minutes, and let the stock reduce.

Now you are ready to serve. Warm the pita bread.

Spread a nice amount of hummus onto your serving dish. Top with a generous amount of the Moroccan style ground beef, and place a few olives on the dish, along with the warm pita.  Take some pita and pick up the ground beef and hummus together. Fall in love.

The flavors and combination of the two, along with intervals of the briny olives, make this a super filling and comforting dish. I hope you enjoy.


  • 1/4 tsp ground cloves
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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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