Hummus with Meat | Les Filles Fattoush

When hummus gets dressed up for a special occasion, this is how it arrives at our table. In other words, here is hummus in its gourmet version.

Ingredients for the hummus
(You can use store-bought hummus or make your own.)

• 500 g (about 3 cups) dried chickpeas

• ½ tbsp baking soda

• 3 garlic cloves, chopped

• 150 ml (⅔ cup) lemon juice

• 125 ml (½ cup) tahini

• 1 ice cube

• ¼ tsp salt

• 2 tbsp olive oil

• Ground cumin

• Aleppo pepper

Hummus preparation:

1. In a large bowl, combine the chickpeas and baking soda. Cover with water and soak for 12 hours or overnight. Rinse and drain.

2. In a saucepan over medium-high heat, bring the soaked chickpeas and enough water to cover them to a boil. Simmer for about 90 minutes, or until the chickpeas are completely tender. Drain and let cool slightly.

3. In a food processor, blend the cooked chickpeas, garlic, lemon juice, tahini, ice cube, and salt until smooth and creamy.

4. Let rest for a few minutes, then slowly drizzle in 1 tbsp of the olive oil. Blend again until well combined.

Ingredients for the topping:

• 1 tbsp pine nuts

• 2 tbsp unsalted butter or ghee

• 200 g tender meat, such as flank steak, beef tenderloin, or lamb, cut into small cubes

• 1 pinch salt

• 1 pinch black pepper

• 2 tsp shawarma spice blend

• Sumac

Topping preparation:

1. In a skillet over medium-high heat, toast the pine nuts in half of the butter or ghee (1 tbsp). Transfer to a plate lined with paper towel and set aside.

2. In the same skillet, heat the remaining butter or ghee with the shawarma spices. Reduce the heat to medium-low and sauté the meat until cooked to your liking. Season with salt and pepper.

3. Spread the hummus onto a shallow serving bowl or plate. Spoon the meat and its juices over the top.

4. Garnish with the toas