HUMMUS WITH SPICED BEEF AND TOASTED PINE NUTS RECIPE

Author: A Cedar Spoon // Julia Jolliff   | Prep Time: 20 minutes   | Total Time: 20 minutes   | Yield: 6

INGREDIENTS

FOR THE HUMMUS:

1 -16 oz can of chickpeas (garbanzo beans), drained and rinsed
juice of 1 lemon
1/3 cup tahini
1 or 2 cloves garlic
3 tablespoons extra virgin olive oil {you may want more for thinner hummus}
Parsley and paprika to garnish

FOR THE BEEF:

1 Tablespoon olive oil {or 1 Tablespoon clarified butter ghee}
1 pound ground beef, {I use 80/20}
1/4 of a sweet onion, chopped
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon clove

GARNISH:

1/4 cup pine nuts, toasted
Freshly chopped tomatoes
Freshly chopped parsley
A drizzle of extra virgin olive oil

INSTRUCTIONS

FOR THE HUMMUS:

Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Add a small amount of additional olive oil to thin out the hummus and blend again if you think it is too thick. Set aside.

FOR THE BEEF:

In a large skillet heat the olive oil {or ghee} over medium high heat. Add the onion and garlic and saute until the onion is translucent. Add the ground beef and turn to medium heat.

Use a wooden spoon to break apart the ground beef and let it begin to cook. Add the cinnamon, allspice, cayenne pepper, paprika and clove to the beef and continue to cook until the ground beef is cooked through and no pink is left.

Remove the ground beef from the stove and drain excess fat.

FOR THE TOASTED PINE NUTS:

Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

TO ASSEMBLE YOUR HUMMUS BEEF WITH TOASTED PINE NUTS

Spread your hummus on a platter. Top with the ground beef mixture. Garnish with the toasted pine nuts, freshly chopped tomatoes and parsley and a drizzle of olive oil. Serve with pita bread.

NOTES
Other garnish ideas: fresh chickpeas, chopped mint, pomegranate seeds, paprika, olive oil, za’atar or sumac