- 1 cup dried chickpeas, soaked overnight with 1/2 teaspoon baking soda, drained and rinsed
- Kosher salt
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 1 garlic clove, crushed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon pine nuts
- 3 ounces lean ground beef
- Pinch of ground allspice
- Paprika, for dusting
How to make this recipe
- In a medium saucepan, cover the chickpeas with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until the chickpeas are tender, 45 minutes; add more water as needed to keep them covered; drain, reserving 1/3 cup of the cooking liquid.
- In a food processor, puree the chickpeas with the reserved cooking liquid, tahini, lemon juice and garlic until very smooth. Season the hummus with salt and pepper, then scrape it into a shallow bowl.
- In a small skillet, heat the 2 tablespoons of olive oil until shimmering. Add the pine nuts and cook over moderate heat, stirring, until golden, 3 minutes. Using a slotted spoon, transfer the pine nuts to paper towels.
- Add the ground beef to the skillet and season with salt, pepper and the allspice. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the meat to paper towels. Spoon the meat and pine nuts onto the hummus, drizzle with the olive oil and dust with paprika.
The hummus can be prepared through Step 2 and refrigerated for up to 2 days.
Juicy Spanish Garnacha blend.