Hummus is a very nutritious smooth velvety dip made of pureed chickpeas, aka garbanzo beans, tahini, and lemon juice. Hummus is originally called hummus bil-tahini, which translates to chickpeas and tahini, sesame paste, but it became famous as Hummus. Its easiness and affordability made it a staple on the Arabian, specially Levantine, table.
Adding the meat and pine nut topping to the Hummus elevates it to a new level of exoticism. Hummus with meat is served as a side dish in holidays and special occasions in the Levant, specially Lebanon and Syria.
In this recipe of Hummus, and all other variations, the actual Hummus dip is made in the same manner. The difference is in the topping and/or the flavoring.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 2 cups Hummus, see recipe
- 2 oz pine nuts
- 1/2 lb lamb, ground or bite size cubed
- 1/3 cup (3 oz) olive oil
- 2 oz butter, melted
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- Salt to taste
- In a frying pan, add the olive, melted butter, and pine nuts. Keep stirring and remove nuts from oil immediately when they start changing color.
- Put the ground or cubed lamb in the pan and fry it with the same oil you fried the nuts with. Close the lid leave it on high heat until all liquid is gone.
- Open lid and stir the meat. Add the black pepper, cinnamon, and salt. Remove from fire when it starts to crisp.
- Put the Hummus in the serving bowl or platter, top it with meat and the oil/butter it was fried with.
- Garnish with the pine nuts.
- Garlic flavored Hummus fits this recipe more than regular Hummus does.
- You can add an extra dash of olive oil if you like.