Hummus With Beef Hummus Ma Lahma Food

HUMMUS DINNER BOWLS WITH SPICED GROUND BEEF AND TOMATOES

Steps:

• Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef (or vegetarian alternative) dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
• Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
• Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.

EASY HUMMUS RECIPE

Steps:

• Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth.
• Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.
• Stir in a squeeze of lemon juice and season to taste.

HUMMUS WITH BEEF (HUMMUS MA LAHMA)

Steps:

• Soak chickpeas overnight. Drain, cover with water and boil until tender (about an hour) Reserve 1/4 cup of the cooking liquid, drain chickpeas and set aside to cool.
• Peel the cooled chickpeas, and puree with the reserved cooking liquid.
• Place garlic clove and a pinch of salt in a mortar and crush into a paste. Add garlic paste, tahini, lemon juice, and salt to pureed chickpeas.
• Transfer hummus to a shallow bowl, and press a well into the center with a spoon. Set aside.
• Cook beef in a skillet with the spices over medium heat until browned. Drain grease, and spoon into the well in the hummus.
• Drizzle with olive oil, and garnish with parsley and paprika.
• Serve with olives and pita bread.