Ingredients

• 1 Tbsp. vegetable oil
• 1 lb. ground beef
• 1 tsp. ground coriander
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground cinnamon
• 2 tsp. kosher salt, divided
• 1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1" pieces
• 1 cup parsley leaves with tender stems, coarsely chopped
• 1 Tbsp. fresh lemon juice
• 1 batch Easy Canned Chickpea Hummus
• Extra-virgin olive oil, lemon wedges, Aleppo-style pepper, hot sauce, pickles, and pita (for serving; optional)

Instructions

1. Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
2. Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
3. Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.