Description
This Beef Kefta with Hummus and Tomato Cucumber Salad is a vibrant Middle Eastern-inspired dish featuring flavorful spiced ground beef patties, creamy homemade hummus, and a refreshing tomato cucumber salad. Perfect for a quick 30-minute meal, it combines grilling and stovetop cooking techniques to deliver a deliciously balanced plate with protein, fresh vegetables, and rich, creamy hummus.
Ingredients
Scale
For the Beef Kefta
- 1 lb ground beef (80% lean)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
For the Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 2-4 tbsp water (to adjust consistency)
For the Tomato Cucumber Salad
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp vinegar (such as red wine or apple cider vinegar)
- Salt and pepper to taste
Instructions
- Prepare the Beef Kefta: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, ground cumin, ground coriander, paprika, cinnamon, cayenne pepper (if using), salt, black pepper, chopped parsley, and chopped mint. Mix thoroughly until all ingredients are well distributed.
- Shape the Kefta: Form the beef mixture into elongated meatballs or patties about 2-3 inches long, ensuring they are uniform in size for even cooking.
- Cook the Kefta: Heat a grill or skillet over medium-high heat. Cook the kefta patties for 4-5 minutes on each side, until they are nicely browned on the outside and cooked through inside. Once done, set them aside to rest briefly.
- Make the Hummus: In a food processor, add the drained chickpeas, tahini, olive oil, fresh lemon juice, minced garlic, and salt. Blend until the mixture is smooth and creamy. Add water one tablespoon at a time to adjust the consistency to your preference. Taste and adjust seasoning with additional salt or lemon juice if needed.
- Assemble the Tomato Cucumber Salad: In a medium bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley. Drizzle with olive oil and vinegar, season with salt and pepper, then toss everything together thoroughly.
- Final Assembly: Arrange the grilled beef kefta on a serving platter alongside a generous scoop of homemade hummus and the fresh tomato cucumber salad. Serve immediately for the best flavor and texture.
Notes
- Use fresh herbs like parsley and mint for authentic flavor in the kefta.
- Cayenne pepper is optional; omit if you prefer less heat.
- Adjust hummus consistency with water for creaminess or thickness according to your taste.
- Serve with warm pita bread or flatbread if desired.
- Leftover kefta can be refrigerated for up to 2 days and reheated gently.
