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Meaty Mediterranean Mash-up with Hummus and Roasted Potatoes

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Meaty Mediterranean Mash-up with Hummus and Roasted Potatoes

Meaty Mediterranean Mash-up with Hummus and Roasted Potatoes

Jessica Braider
Most of us are used to eating hummus as a dip, but there are so many other ways to enjoy it. Here we use it as a base for meat and potatoes. This would also be delicious topped with tzatziki (Greek yogurt and cucumber dip) and instead of pomegranate seeds you could drizzle on a little pomegranate molasses or syrup. Recipe tester Samantha McKenzie said, “Oh my goodness. My kids can't stop raving about it!! They both gave it a 10 out of 10, as did my husband and I!”
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 servings


  • 1 1/2 lbs. red potatoes diced into 1/2-inch pieces
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1 lb. lean ground beef or use ground lamb
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 3 whole wheat pita pockets (use wheat/gluten-free, if needed) cut in half (optional)
  • 12 oz. Roasted Garlic Hummus about 1 1/2 7 oz. containers, or use any variety
  • 2 Tbsp. pine nuts toasted
  • 1/2 cucumber diced
  • 1/4 cup pomegranate seeds optional


  • Preheat the oven to 450 degrees and spray a large baking sheet with nonstick cooking spray.
  • In a medium bowl, toss the potatoes with the oil and half the salt, spread them on the baking sheet, and roast them for 25 minutes, tossing once, until they are nicely browned and crispy.
  • After flipping the potatoes, in a large nonstick skillet over medium heat, brown the beef. While it is cooking, season it with the rest of the salt and the allspice, cinnamon, cumin and paprika. Cook the beef until it is completely cooked through, about 10 minutes.
  • Warm the pita, if using, in the microwave for about 30 seconds until it is soft.
  • On small dinner plates, spread about 1/4 cup of the hummus, then top it with the meat and potatoes, pine nuts, cucumbers and pomegranate seeds (optional). You can scoop it with or stuff it in the pita, or eat it with a fork if you prefer.

Slow Cooker Directions:

  • Place the potatoes in the bottom of the slow cooker and toss with the oil. Add the beef and spices, and toss to combine, breaking up the beef. Cook on low for 7-8 hours or on high for 4-5 hours. (If desired, break up beef once or twice more while cooking). Serve as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the potatoes and store them submerged in water to prevent browning, combine the dry spices, cook and refrigerate the ground beef mixture, toast the pine nuts, dice the cucumber, halve the pita and wrap it so it won’t get stale.
Scramble Flavor Booster: Add 1 tsp. dried oregano to the meat and/or potatoes and 1/2 tsp. garlic powder to the meat. Serve it with sriracha chili sauce.
Tip: Uncooked potatoes will last the longest if stored in a dark, cool place like your pantry.  Avoid the fridge though, as the cold and the humidity in the refrigerator will negatively affect the texture and taste of the spuds
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 505, Total Fat: 27g, 42%; Saturated Fat: 6g, 29.5%; Cholesterol: 49mg, 16.5%; Sodium: 665mg, 27.5%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 7g, 27%; Sugar: 2g; Protein: 23g.
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, No Added Sugar, Sandwiches/Wraps, Spring, Summer, Winter
Tried this recipe?Let us know how it was!

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