Hummus with Meat (חומוס עם בשר) is a plate of smooth hummus crowned with a warm mound of spiced ground lamb or beef and toasted pine nuts, the version that turns the chickpea plate from a light meal into a full one. The angle is the meat as a hot, fatty topping that has to be carried by the cool paste underneath rather than swamping it. The hummus is the foundation and the meat is the load; the build hinges on the seasoned, glistening lamb sitting in balance with the chickpea base so the plate reads rich but not greasy, and on the pine nuts giving enough crunch to break the softness.
The build is a base and a crown brought together hot. The hummus is the standard smooth chickpea and tahini paste, spread wide and shallow with a shallow well worked into the center. The meat is ground lamb or beef, sometimes hand-chopped, sauteed with onion and a warm spice base of allspice, cinnamon, cumin, and black pepper until browned and just moist, kept loose with its own fat rather than dry or stewed. It is spooned hot into the well so it pools in the middle of the cooler ring, then finished with toasted pine nuts, olive oil, chopped parsley, and often a dusting of paprika or sumac. To eat it as a sandwich, warm pita is torn and folded and dragged through both at once so each scoop carries paste, meat, and a nut or two. Done right, the meat is well seasoned and just fatty enough to baste the hummus without flooding it, the pine nuts stay crisp, and the cool chickpea base keeps the whole thing from turning heavy. Done wrong, the meat is dry and gray and the spice flat, or it is so greasy that the oil runs out and slicks the bread, or the hummus is cold and stiff and the hot topping just sits on top of it without ever marrying.
It varies first by the meat: leaner beef against fattier lamb, a heavier hand with cinnamon and allspice, hand-cut chunks against fine mince. It varies second by what rides along, a soft egg pressed in, a scatter of whole chickpeas, a pool of spiced oil, or a thread of s'chug for heat. The plain hummus plate is the base it builds on, and the ful and masabacha versions are close relatives that load the same paste differently. Each of those is a recognized form deserving its own treatment rather than a footnote here, but the meat version keeps its own identity: a cool chickpea base under a warm, spiced, nut-topped mound, balanced so the bread tastes of both at once.