Description

This Beef Kefta with Hummus and Tomato Cucumber Salad recipe is a flavorful Middle Eastern-inspired dish combining spiced grilled ground beef patties with creamy homemade hummus and a fresh, tangy tomato cucumber salad. Ready in just 30 minutes, it’s a perfect balanced meal featuring aromatic spices, vibrant vegetables, and satisfying protein.

Ingredients

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
1/4 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
1/4 cup 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 cup cucumber, diced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tbsp vinegar (red wine or apple cider)
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preparing the Beef Kefta: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, ground cumin, coriander, paprika, cinnamon, cayenne pepper (if using), salt, black pepper, chopped parsley, and chopped mint. Mix thoroughly until all ingredients are well incorporated, ensuring an even distribution of spices throughout the meat.
Shaping the Kefta: Form the meat mixture into 2-3 inch elongated meatballs or patties, typical of traditional kefta shapes. Make sure they are compact to hold their shape during cooking.
Cooking the Kefta: Heat a grill or skillet over medium-high heat. Once hot, place the kefta patties on the surface and cook for 4-5 minutes on each side, or until they develop a nice browned crust and are fully cooked through. Once done, remove from heat and set aside to rest briefly.
Making the Hummus: In a food processor, combine the drained chickpeas, tahini, olive oil, fresh lemon juice, minced garlic, and salt. Blend until smooth and creamy. To adjust texture, add water one tablespoon at a time until the hummus reaches your desired consistency. Taste and adjust seasoning with additional salt or lemon juice as needed.
Assembling the Tomato Cucumber Salad: In a medium bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley. Drizzle with olive oil and your choice of vinegar (red wine or apple cider) and season with salt and black pepper. Toss well to evenly coat the vegetables and meld the flavors.
Final Assembly: On a serving platter, arrange the cooked beef kefta patties alongside a generous scoop of the creamy hummus and a portion of the fresh tomato cucumber salad. Serve immediately to enjoy the contrasting textures and vibrant flavors.

Notes

Use 80% lean ground beef for juicy, flavorful kefta; leaner beef can result in dry patties.
Adjust cayenne pepper level to your spice preference or omit if sensitive to heat.
Fresh herbs like parsley and mint add brightness; feel free to increase amounts for a fresher taste.
For smoother hummus, peel the chickpeas before blending, though this step is optional.
Use freshly squeezed lemon juice for best flavor in hummus.
The tomato cucumber salad is best served immediately but can be refrigerated for up to 2 hours before serving.
Can be served with warm pita bread or over rice for a fuller meal.