Israeli Hummus with Spiced Beef Topping

By lorik

Ingredients

• Hummus:
• cold water
• 8 ounces (227 grams) dried chickpeas
• 2 tablespoons plus 1 teaspoon kosher sal
• 1/2 teaspoon baking soda
• 3/4 cup toasted tahini, room temperature
• 3 1/2 tablespoons lemon juice
• 1-2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Spiced Beef Topping:
• 1/2 pound 90 percent lean ground beef
• 3/4 cup water
• 2 garlic cloves, grated
• 2 teaspoons sweet paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 large yellow onion, finely chopped (about 1 cup)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley or mint
• 1 1/2 teaspoons lemon juice
• Tahini, to serve

Details

Servings 4

Preparation

Step 1

Hummus:
In a large bowl, combine 8 cups of cold water, the chickpeas and 2 Tbsp of salt. Let soak at room temperature at least 12 hours or overnight.

In large stockpot over high heat, boil 10 cups of water and the baking soda. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.

Set a fine mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking liquid. Let the chickpeas sit for 1 minute to let all liquid drain. Set aside about 2 Tbsp of the chickpeas, then transfer the rest to the food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.

Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the ¾ cup cooking liquid and the lemon juice. Process until combined. Taste and season with salt.

Transfer the hummus to a shallow bowl and use a large spoon to make a swirled well in the center. Drizzle the well with olive oil, then top with the reserved 2 Tbsp chickpeas, parsley, cumin and paprika.

Spiced Beef Topping:
In a medium bowl, use your hands to mix together the beef, paprika, salt, cinnamon, cumin, oregano, cayenne, garlic and 2 tablespoons water.

In a 10-inch skillet over medium-high, add the ground beef mixture, the onion and olive oil. Cook, stirring occasionally and breaking up the meat, until the onion is softened and the beef is no longer pink, 6 to 8 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.

Add the remaining 10 tablespoons water and cook, scraping the pan, until the water has evaporated and the mixture begins to sizzle, about 5 minutes. Off heat, stir in the lemon juice and parsley. Taste and season with salt. Spoon over hummus, then drizzle with tahini.