There is nothing quite like homemade hummus. Although there are many opinions on how to make the best hummus, with this recipe, you can really adapt it to how you like it best. Then, once the hummus is spooned on a platter, top it with sizzling, hot beef that’s been sautéed and smothered in a medley of Middle Eastern spices. This is wonderful as a sharing dish, or if you want everyone to have their own portions, simply assemble it in smaller bowls. The hummus may require a little upfront work with soaking and simmering of the chickpeas, but after that, it all comes together efficiently to seriously delicious results.
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This recipe requires chickpeas to be soaked overnight.
For the hummus, drain and rinse the chickpeas that have soaked overnight. Add them to a pot with baking soda and ½ teaspoon sea salt. Cover with 5 cups of water, bring to a boil and then simmer for 30 minutes, stirring occasionally and using a large spoon to skim off foam floating on top.
After 30 minutes, the chickpeas should be soft and mushy. Drain and rinse them under cold water, allowing them to cool slightly.
While chickpeas are cooling, finely mince or microplane the garlic into a bowl and cover with lemon juice. This helps take away the intensity of the garlic.
Place the chickpeas in a food processor and blitz until creamy.
To the food processor, add in the lemon juice and garlic mixture, tahini and remaining ½ teaspoon sea salt. If you prefer silkier hummus, add a few tablespoons of cold water at a time and blitz until desired consistency. Re-season with salt and/or lemon juice, if needed.
For the beef, place a sauté pan over medium heat, drizzle in the oil and when hot, toss in the onions. Sauté for 3-5 minutes until browned.
Add in the spices to toast for 30 seconds, then add in the beef, breaking it up with a wooden spoon. Allow the beef to fully cook for 7-10 minutes, stirring occasionally. Add in 2 tablespoons of pine nuts toward the end, mixing them with the beef. Remove beef from the heat and set aside.
To assemble, spoon the hummus onto a big platter and make a well in the middle. Place the beef mixture in the center of the well. Top with additional pine nuts. Tear fresh parsley with your hands and sprinkle on top.
Drizzle a bit of extra virgin olive oil and creamy tahini around for extra garnish. Serve with pita, if you like.