An easy five-ingredient appetizer recipe, this Greek-inspired baked hummus dip is loaded with lamb and feta then topped with loads of crunchy veggies.
If making too many versions of my super popular Mexican Baked Hummus Dip is wrong, I don’t want to be right. After all, is there such a thing as having too many easy appetizer recipes on hand? Not in my book.
For this Greek-inspired baked hummus dip I decided to brown ground lamb with garlic powder, oregano and a pinch of cayenne before folding it with Sabra Roasted Pine Nut Hummus. If you don’t have lamb on hand, ground beef works well too. Of course, you can also swap out meat for chick peas to keep it vegetarian like I did in my Vegetarian Mexican Baked Hummus Dip.
Want to avoid toasted pine nuts? Olive Tapenade or Roasted Red Pepper Sabra hummus would work great for this recipe too. To top, layer with crumbled feta cheese before baking until slightly melted and gooey.
To serve, top the entire dish with your favorite crunchy toppings. Diced tomatoes, minced parsley, chopped banana peppers and more crumbled feta cheese are all great options. Get creative and make it your own.
Your pita bread is waiting.
Greek Baked Hummus Dip
Ingredients
- 2 10-ounce containers Sabra Roasted Pine Nut or Olive Tapenade Hummus
- 1 pound ground lamb or sirloin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne optional
- 8 ounces feta crumbled
- minced parsley, sliced kalamata olives, diced cucumber, diced tomato, banana peppers optional toppings
Instructions
- Pre-heat oven to 350 degrees.
- Heat a large skillet over medium-high heat and spray with cooking spray. Add ground lamb, garlic powder, oregano, salt and cayenne and begin browning lamb. Stir until lamb is fully cooked through and browned, about 7-9 minutes.
- Place cooked meat in a medium bowl and add in the hummus. Stir to combine then spread mixture in the bottom of an 8 x 8 baking dish.
- Sprinkle dish evenly with crumbled feta and bake until cheese melts and hummus is warmed through, about 15 minutes.
- Garnish with optional toppings and serve with pita bread or pita chips.
Nutrition
Disclosure: I am honored to be a Sabra Tastemaker. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Check out more healthy appetizer recipes on my Pinterest board!
Suki
Is there another Hummus we can use? I know you partner with Sabra but they are connected to Israel and it’s occupation of Palestine. Thanks.
Liz DellaCroce
I love making my own hummus, here’s my family’s recipe (we are Syrian): https://thelemonbowl.com/classic-hummus-with-toasted-pine-nuts/