Cooking Instructions
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Step 1
In the bowl of a food processor, add
Chickpeas (2 cans)
,
Garlic (2 cloves)
,
Water (60 mL)
,
Lemon (1)
,
Fine Salt (5 g)
, and
Tahini (65 g)
. Process the ingredients until smooth, about 4 minutes, stopping the processor to scrape down the sides of the bowl as necessary.
Step 2
Pour
Olive Oil (30 mL)
through the shoot and continue processing for another 4 minutes, until the hummus is creamy and fluffy. Taste and adjust salt if needed. If the hummus is too thick, add ice water 1 Tbsp at a time until desired consistency is reached.
Step 3
Whisk together
Olive Oil (15 mL)
, 2 Tbsp of
Lemon Juice (1)
,
Ground Sumac (1 g)
, and
Salt (3 g)
.
Step 4
Add
Persian Cucumbers (2)
and
Pomegranate Seeds (1)
. Stir until well combined. Leave to rest while you prepare the rest of the ingredients.
Step 5
Heat skillet over medium heat. Add
Olive Oil (15 mL)
and
Pine Nuts (20 g)
. Cook the pine nuts, stirring often, until golden. Transfer to a dish.
Step 6
Return the skillet to the heat, add the remaining
Olive Oil (30 mL)
and
Onion (1)
. Sauté the onion until barely golden, about 3-5 minutes.
Step 7
Add
Ground Beef (340 g)
, breaking it up into smaller pieces with a wooden spoon. Season the meat with
Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
, and
Ras el Hanout (4 g)
. Cook, stirring often until the meat is crispy and cooked completely through for about 10 minutes.
Step 8
Divide hummus between two plates. Smooth hummus around the serving plate with a spoon while creating a well in the center. Drizzle with olive oil, top with spiced meat, and toasted pine nuts. Garnish with a sprinkle of
Fresh Parsley (to taste)
. Serve with warm crispy pita bread.
