Hummus with Vegan Spiced Meat

In the bowl of a food processor, add Chickpeas (2 cans) , Garlic (2 cloves) , Water (4 Tbsp) , Lemon (1) , Fine Salt (1 tsp) , and Tahini (4 Tbsp) . Process the ingredients until smooth, about 4 minutes, stopping the processor to scrape down the sides of the bowl as necessary.

Pour Olive Oil (2 Tbsp) 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.

Whisk together Olive Oil (1 Tbsp) , 2 Tbsp of Lemon Juice (1) , Ground Sumac (1/2 tsp) , and Salt (1/2 tsp) .

Add Persian Cucumbers (2) and Pomegranate Seeds (1) . Stir until well combined. Leave to rest while you prepare the rest of the ingredients.

Heat skillet over medium heat. Add Olive Oil (1 Tbsp) and Pine Nuts (2 Tbsp) . Cook the pine nuts, stirring often, until golden. Transfer to a dish.

Return the skillet to the heat, add the remaining Olive Oil (2 Tbsp) and Onion (1) . Sauté the onion until barely golden, about 3-5 minutes.

Add Ground Beef (12 oz) , 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 (2 tsp) . Cook, stirring often until the meat is crispy and cooked completely through for about 10 minutes.

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.