Hummus with Beef
Hummus and spiced beef are a mouth-watering combination. This dish turns the classic Hummus dip into a delicious and filling appetizer.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Chick Peas ((1 15.5oz Can))
- 2 tb. Tahini Paste
- ¼ cup Lemon Juice
- 2 small Cloves Garlic
- 2 tb. Water
- ½ tsp. Salt
- Olive Oil (for Serving)
- ½ lb. Minced Ribeye
- 2 tb. Vegetable oil
- ½ tsp. Salt
- 1 tsp. Seven Spices
- ¼ tsp. Black Pepper
- 3 tb. Pine Nuts
Instructions
- 1
Drain and rinse the can of chickpeas. Proceed to peel them one by one. The skin should easily come off (Peeling optional but recommended.)
- 2
Place the chickpeas into a food processor along with the tahini, garlic cloves, salt and lemon juice. Puree for about 1-2 minutes.
- 3
Add the water 1 tablespoon at a time to get the perfect consistency.Style hummus in bowl and set aside.
- 4
In a small skillet, heat up 1 tablespoon of oil. Add the pine nuts and sauté for 2-3 minutes on medium-high heat until golden brown and toasted. Set aside.
- 5
Add the remaining tablespoon of oil and minced beef. Sauté for 2 minutes on medium heat. Season with seven spices, salt, pepper and cook for a couple more minutes. Add the toasted pine nuts and mix well.
- 6
Top the hummus with beef mixture and drizzle with olive oil.*Can be served warm or cold with pita bread.