Kibbeh's are traditional Lebanese meatballs. For this dish they are served with a delicious carrot and chickpea hummus, topped with grilled onion and toasted pinenuts. 

30 Minutes. Carrots this homemade hummus to a whole new level of deliciousness.

Serves 2.


400g Australian premium beef mince
2 carrots
2 tablespoons pine nuts
1 brown onion
1 x 400g tin chickpeas
Premix spice:
1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon cumin, 1 teaspoon onion powder

Prepare & cook mash
Bring a pot of salted water to boil. Peel carrot then cut into 1cm thick slices. Once water is boiling, cook carrot for 8 minutes or until tender. Drain then return to pot.

Add chickpeas to pot with a splash of hot water, a drizzle of olive oil, salt, pepper and a pinch of the spice mix. The rest of the spice will be for the mince. Using a hand blender or masher, process until smooth.

Toast pine nuts
Bring a dry fry pan to medium heat. Toast pine nuts for 4 – 5 minutes, moving pan to ensure they don’t burn. Remove from pan and set aside.

Make kibbeh
In a bowl, combine remaining spice with mince and season with salt and pepper. Divide mixture into 4 per person. Wet hands to prevent sticking then roll into small sausages.

Cook kibbeh & onions
Peel and thinly slice onion. Heat a frying pan over medium heat with a drizzle of olive oil. Cook kibbeh for 8 – 10 minutes, turning to brown on all sides. Remove from pan and set aside. Sauté onion for 5 – 6 minutes until soft. Remove from heat.

To serve
Spoon hummus onto plates. Place kibbeh on top and finish with onion, pine nuts and a drizzle of olive oil.


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July 31, 2017 by Timothy Ryder
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