FRASER ELISABETH TAN, PHD

Hummus with Meat All Over

If you use canned chickpeas, this dish comes together quickly, and makes a hearty meal paired with pita or other bread. Plus, it's delicious!

Serves 6-8 EF DF

Ingredients

Hummus:

  • 2 cans chickpeas, drained and rinsed
  • 1/4 tsp salt
  • 1 tablespoon lemon juice
  • 1/2 cup tahini
  • 2 cloves garlic, optional
  • 1/4 cup cold water

Meat Topping:

  • 2 tablespoons flavorless oil
  • 1 large onion, finely chopped
  • Kosher salt
  • 1 pound ground beef (85/15 or whatever you prefer)
  • 2 1/2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground Aleppo pepper
  • 1/4 teaspoon allspice
  • Freshly ground black pepper
  • 2 cups hummus
  • 1/4 cup toasted pine nuts
  • 1/4 cup pomegranate seeds
  • Chopped fresh parsley, for garnish

Garnish:

  • Zhoug
  • Pita bread

Equipment

  • food processor

Directions

  1. Hummus
  2. Add the chickpeas, lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, to a food processor and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute or more to achieve maximum creaminess. Taste and add additional salt if needed.
  3. Meat
  4. In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, 5 to 7 minutes. Add the beef and sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1/2 teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is heated through and no longer pink, 7 to 10 minutes. Taste and adjust the seasonings as desired.
  5. To serve, spread the hummus in a serving bowl and top it with the beef. Sprinkle with the pine nuts, pomegranate seeds and parsley.

Notes

  • If you really want to go all out, you can make your hummus from scratch: In a medium bowl, cover 1 cup dried chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours. Drain and rinse the chickpeas and place them in a large saucepan with 1/2 teaspoon baking soda and 1/2 teaspoon salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
  • I usually leave out the pine nuts, but don’t omit the zhoug or the pomegranate seeds - they are a delightful contrast to the hummus and meat!
  • If you don’t have Aleppo pepper, you can substitute with sweet paprika and a pinch of cayenne. I liked using smoked paprika!

Source: My Name is Yeh's Molly on the Range cookbook