Hummus Bi Lahme

Mezze

Hummus Bi Lahme

Recipe By:

Iyad Abou Gaida

Cook Time:

20 mins

Preparation Time:

2 hrs 10 mins

A beloved mezze dish combines velvety hummus topped with tender, spiced ground beef, creating a balance of creamy and savory textures. Drizzled generously with Taïm olive oil, it not only enhances the dish’s rich flavors but also adds a healthy dose of heart-friendly fats, making it both nourishing and irresistibly delicious. 

Ingredients

Lebanon, Palestine, Syria

Hummus

  • 1¾ cups dried chickpeas    
  • ½ cup tahini
  • ½ cup fresh lemon juice
  • ¼ teaspoon citric acid
  • 1 tablespoon sea salt
  • 2 garlic groves, minced

Ground Meat

  • 9 oz finely minced beef
  • ¾ teaspoon seven spice
  • ½ teaspoon black pepper
  • 2 teaspoons sea salt

Cookwear Used

Stockpot
Colander
Blender
Sauté Pan

INSTRUCTIONS

Hummus

  • Soak Chickpeas: Place the dried chickpeas in a large bowl, cover with water, and soak overnight.
  • Cook Chickpeas: Drain and rinse the soaked chickpeas. Boil them in a pot of fresh water for 1-2 hours until tender.  Drain and let cool slightly.
  • Optional Peeling: For smoother hummus, gently squeeze each chickpea to remove its skin.
  • Blend Ingredients: Place the cooked chickpeas in a food processor with 2 ice cubes. Blend until creamy. Add tahini, garlic, salt, and lemon juice, then puree for 1-2 minutes until smooth.
  • Plate the Hummus: Spoon the hummus into a bowl, smooth the surface with the back of a spoon, and set aside.

Topping

  • Toast Pine Nuts: Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the pine nuts and toast for 2-3 minutes until golden brown. Remove and set aside.
  • Cook Beef: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced beef over medium heat for 2 minutes.
  • Season: Add seven spices, salt, and pepper to the beef. Cook until browned.

Plating

  • Assemble: Top the hummus with the beef mixture, creating a small mound in the center.
  • Add Pine Nuts: Sprinkle the toasted pine nuts over the beef.
  • Finish with Garnish: Drizzle with olive oil, then garnish with pomegranate seeds and four parsley leaves for a colorful touch.