Dr. Laffa Hummus
- serves 4-6
Authentic hummus topped with ground beef chuck seasoned with sweet and spicy paprika.
Courtesy of Yoram Gabay of Dr. Laffa
4 cup dry chickpeas
1 tsp baking soda
3 clove garlic
salt, to taste
3 Tbsp olive oil
3 Tbsp freshly squeezed lemon juice
1 ½ cup raw tehina
3 Tbsp cumin
4 ¼ cup mineral waterBeef Topping
½ white onion, finely diced
1 clove garlic, crushed
7 oz beef chuck, coarsely ground
salt and black pepper, to taste
1 pinch sweet paprika
1 pinch spicy paprika
1 Tbsp olive oil
1 Tbsp pine nuts
1. Soak chickpeas in about 12 cups of water at room temperature for a minimum of 12 hours.
2. Drain chickpeas well.
3. Place drained chickpeas in a large pot with around 12 cups of water and baking soda. Bring to a boil and cook over medium heat for 3-4 hours, stirring occasionally.
4. To test chickpeas, crush a single pea between your thumb and index finger. If the chickpea doesn’t crush easily, continue cooking.
5. Drain chickpeas and rinse with lukewarm water.
6. Transfer well-drained chickpeas to a food processor.
7. Add garlic cloves, salt, olive oil, lemon juice, tehina, cumin and mineral water and process until creamy, about 10 minutes. If any lumps remain, continue processing.Beef Topping
1. Fry onion in olive oil until golden. Add garlic and ground beef, mixing and breaking up the meat as it cooks. Season with salt, pepper, sweet paprika and spicy paprika.
2. In a separate pan, heat olive oil and quickly fry pine nuts just until golden, about 30 seconds. Pine nuts burn easily, so keep a close watch.
3. Strain pine nuts and stir into beef at the end of the cooking process.
4. Assembly: Place a large scoop of hummus in a shallow bowl. Spread around the rim of the bowl, creating a well in the centre. Fill well with a scoop of beef. Sprinkle with freshly chopped parsley.