Ingredients
Units
For the hummus:
- 2 cans (15.5 ounces) chickpeas, but reserve ½ cup drained chickpea liquid
- ½ cup olive oil
- ¼ cup well-stirred premium tahini
- 2 large garlic cloves
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
For the spiced meat:
- 2 Tbsp olive oil
- 1 pound (90/10) ground beef
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced (about 2 cups)
- 8 large garlic cloves, chopped
- ¼ cup honey
- 2 Tbsp tamarind paste
- 1 Tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 3 Tbsp chopped fresh flat-leaf parsley
- ¼ cup pine nuts
For serving:
- toasted warmed pita bread, for serving (optional)
- additional fresh parsley (optional)
Instructions
- For the hummus, place the chickpeas and reserved chickpea liquid, olive oil, tahini, garlic, lemon juice and salt and black pepper to taste in the bowl of a food processor or high-speed blender and blend until smooth, about 5 minutes.
- Transfer to a bowl, cover and refrigerate until ready to serve.
- To prepare the beef, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef and season with salt and black pepper.
- Cook until browned, crumbling the meat with the back of a spoon as you go, 6 to 7 minutes.
- Using a slotted spoon, transfer the beef to a bowl. Pour the remaining 1 tablespoon olive oil into the pan and sauté the onion until it begins to caramelize, 6 to 7 minutes.
- Add the garlic and cook for an additional minute.
- Return the beef back to the skillet and reduce the heat to medium.
- Add 1 cup water, the honey, tamarind paste, tomato paste, cumin, paprika, cayenne and salt and black pepper to taste and stir to combine.
- Cook until most of the liquid has evaporated, 6 to 8 minutes.
- Add the chopped parsley and pine nuts and mix to combine.
- To serve, spoon the hummus onto a large platter or serving bowl, make a well in the center and pour the beef mixture into the well. Serve with the pita.
Notes
This recipe will come out great no matter what, but if you do have a little extra time, I highly recommend skinning your chickpeas. Removing the little translucent skin from each bean might not seem like it’s worth it, but it’s what makes the difference between very good hummus and incredibly delicious, ultra-creamy hummus. (And it’s not hard to do: if you hold one between your thumb and index finger, it should pop out of the skin pretty easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Quick
- Cuisine: Israeli