Hummus Billahme (Meat Hummus)
Served in the Middle East as an appetizer, but is hearty enough to consider as a meal in itself. I love adding pomegranate seeds – they match up perfectly with the dish.
Hummus Billahme (Meat Hummus)
Description
Served in the Middle East as an appetizer, but is hearty enough to consider as a meal in itself
Ingredients
For the hummus:
- 1 cup dried chickpeas
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 teaspoon salt
- 1 teaspoon crushed garlic
For the top:
- 1 teaspoon baking soda
- 200 g./7 oz. beef fillet diced
- 5 tablespoons canola oil
- A handful of pomegranate seeds
- A pinch of salt
Instructions
- Soak the chickpeas overnight in 4 cups of water and baking soda.
- Wash the chickpeas thoroughly and drain.
- Place drained chickpeas and 3 cups of water in a pot over medium heat. Once it is brought to a boil, cover the pot and simmer on low heat for 1 hour.
- Retain 3 tablespoons of the chickpeas broth and drain the rest.
- Peel the shell of the chickpeas (this will give your hummus a creamier texture).
- Place the chickpeas in a food processor and blend. Add the lemon juice, salt, tahini, garlic, and the 3 tablespoons of the chickpeas broth. Blend one last time
- Spread the hummus onto a serving plate.
- Place the oil in a skillet over medium heat .Add the pine nuts and stir until golden brown. Remove with a slotted spoon.
- To the same oil, add the diced beef and cook until brown. Season with salt.
- Add on top of the hummus and sprinkle the pine nuts and pomegranate seeds. Serve with pita bread.
Tried this recipe?Let us know how it was!
