Hummus Ma Lahma (Hummus with Spicy Beef)

Step 1: Making the Hummus

• 1

  For the hummus, the first thing you need to do is peel the garlic and purée in the food processor. Add the chickpeas, the tahini and the ground cumin and purée.

• 2

  Then add the lemon juice, salt, pepper and purée again. With the machine running, slowly add oil. If thinner hummus is desired.

• 3

  Set aside and prepare the beef.

Step 2: Making the Beef

• 1

  Heat the oil in a fry pan over medium-low heat. Finely chop the onion, turn heat up to medium and sauté onions for a minute or two. Add beef and sauté for two or three more minutes, or just until the beef is almost cooked. Strain off any extra oil from the beef. Turn heat to medium-low and return the beef to the pan. Add tomato paste and the spices. Let cook about 5 minutes, stirring occasionally to prevent sticking.

• 2

  Roughly chop the cilantro, parsley and mint.

• 3

  In a shallow bowl, add the hummus and create a well in centre, then pour or spoon the beef into the centre. Drizzle with extra virgin olive oil and top with freshly cracked pepper. Finish with the cilantro, parsley, mint and paprika. This dish is best served hot, but can also be served room temperature.

Notes:

• 1

  Hummus can be made the day before and leftovers will keep for several days in the refrigerator.

• 2

  This recipe results in more authentic hummus with a stronger tahini presence unlike most North American recipes. If you prefer you can decrease the amount of tahini to your liking.

• 3

  Technically this particular spice blend is Indian, but the flavor it adds to the hummus is fantastic. Every time I make hummus people ask me what is the secret spice...well this is it, the “Monsoon Balti” spice mix from, Monsoon Coast www.monsooncoast.com