Creamy Palestinian Hummus with Spiced Meat Cubes & Pine Seeds
One of the recipes I pride myself on making perfectly is Hummus—specifically the Palestinian version. Known for its ultra-creamy texture and consistency, the secret to making it lies in a few key tips and tricks, which I’m sharing with you today.
Ingredients
For the Hummus:
- 3 cups dried chickpeas
- 1/3 cup tahini paste
- 2 garlic cloves
- Juice of 1 large lemon
- 2 tsp salt
- 2 blocks of ice (medium size, to keep it smooth and cold)
For the Meat:
- 600 g (approx. 1⅓ lbs) finely minced veal meat
- 400 g (approx. ⅞ lb) finely minced lamb meat (preferably from the ribs, not the legs)
- Fat content tip: Aim for 20–30% fat in the meat mixture—belly fat is ideal for best texture and flavor
- 1 cup (about 20 g) minced fresh cilantro leaves
- 1 medium onion, finely minced and squeezed of excess water
- 1 tbsp (8 g) flour (optional, helps bind the mixture)
- Salt and black pepper to taste
To Serve / Additional Ingredients
Instructions
For the Meat:
- Cut the beef stew into small cubes.
- Heat a pan over medium-high heat and add olive oil.
- Cook the beef cubes for 10-12 minutes, stirring occasionally, until they are fully cooked.
- Add the sumac, Aleppo pepper, and salt, then mix well. Set aside.
For the Hummus:
- Soak the 3 cups of dried chickpeas for 24 hours.
- 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.
- Let the chickpeas cool, then remove as much of the skin as possible.
- In a food processor, blend the tahini paste, garlic, and lemon juice separately until smooth.
- 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:
- Place the hummus in a serving dish.
- Top with the spiced meat cubes, toasted pine nuts, a sprinkle of sumac or paprika, and a generous drizzle of extra virgin olive oil.
- Serve with fresh pita bread.
