Hummus with Spiced Beef and Pine Nuts
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR 15 MIN Plus overnight soaking
- SERVINGS: 2 cups
The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy chickpea spread.
- 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
- 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.
Juicy Spanish Garnacha blend.
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Congratulations to Mei Lin, winner of Top Chef Season 12.