Instructions

For the Meat:

1. Cut the beef stew into small cubes.
2. Heat a pan over medium-high heat and add olive oil.
3. Cook the beef cubes for 10-12 minutes, stirring occasionally, until they are fully cooked.
4. Add the sumac, Aleppo pepper, and salt, then mix well. Set aside.

For the Hummus:

1. Soak the 3 cups of dried chickpeas for 24 hours.
2. Drain and add them to a pot with water, salt, and a pinch of baking powder. Simmer for about 1.5 hours until the chickpeas are soft.
3. Let the chickpeas cool, then remove as much of the skin as possible.
4. In a food processor, blend the tahini paste, garlic, and lemon juice separately until smooth.
5. Add the chickpeas, salt, a little of the chickpea cooking water, and the ice cubes to the food processor. Blend well until you have a smooth, creamy texture.

To Serve:

1. Place the hummus in a serving dish.
2. Top with the spiced meat cubes, toasted pine nuts, a sprinkle of sumac or paprika, and a generous drizzle of extra virgin olive oil.
3. Serve with fresh pita bread.