Instructions

For the Meat:

Cut the meat into evenly sized cubes. Heat a pan over medium-high heat, add a little oil, and cook the meat for 10–12 minutes, or until fully cooked through. Season with your preferred spices and salt, then set aside.

For the Hummus:

Start by soaking 3 cups of dried chickpeas in water for 24 hours. Once soaked, drain and transfer to a pot. Add fresh water, a pinch of salt, and a small amount of baking powder. Simmer for up to 1.5 hours, or until the chickpeas are very soft. Allow to cool, then remove the skins as much as possible for a smoother texture.

In a food processor, blend the tahini paste, garlic cloves, and a squeeze of lemon juice first. Then add the cooked chickpeas, salt, a bit of the reserved cooking water, and 2 ice cubes. Blend until smooth and creamy.

Transfer the hummus to a serving dish. For an elevated touch, top with toasted pine nuts and the spiced meat cubes. Finish with a sprinkle of paprika or sumac, and a generous drizzle of extra virgin olive oil.

Serve with warm, fresh pita bread—and enjoy!