Step-by-Step Guide to Prepare Award-winning Chickpeas puree with meat and pine nuts - Hummus ma3 lahmeh w snoubar

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The ingredients needed to make Chickpeas puree with meat and pine nuts - Hummus ma3 lahmeh w snoubar:

1. Get 2 cups canned chickpeas
2. Take 5 tablespoons tahini, sesame paste
3. Prepare 3 cloves garlic, crushed
4. Get 4 tablespoons lemon juice
5. Get 1 teaspoon salt
6. Take - Topping:
7. Prepare 200 g beef, cut in tiny cubes
8. Prepare 2 tablespoons pine nuts
9. Prepare 3 tablespoons vegetable oil
10. Prepare 1/4 teaspoon black pepper
11. Prepare 1 pinch cinnamon
12. Make ready 1 pinch salt

Serve while the meat is still warm! Hummus with Lamb and Pine Nuts is the combination of traditional, creamy hummus topped with hushwee - a ground meat and pine nut mixture. Hushwee is traditionally made with ground lamb or sirloin and is seasoned with my Lebanese All-Purpose Spice Blend made with cinnamon and ground allspice. Garnish the hummous with the pine nut mixture including any olive oil left in the pan.

Instructions to make Chickpeas puree with meat and pine nuts - Hummus ma3 lahmeh w snoubar:

1. Drain the chickpeas and blend them in a food processor until you get a smooth paste.
2. In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce.
3. Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt according to taste. Transfer the hummus to a serving dish.
4. To prepare the topping: heat the oil in a small pan over medium heat. Fry the pine nuts until they turn golden in color. Remove and drain on a kitchen absorbent paper.
5. In the same pan, fry the beef cubes for 10 min or until they are well done. Sprinkle with black pepper, cinnamon and salt. Remove from heat.
6. Top the hummus with the fried meat at the center of the dish and sprinkle with fried pine nuts. Serve with pita bread.

Hushwee is traditionally made with ground lamb or sirloin and is seasoned with my Lebanese All-Purpose Spice Blend made with cinnamon and ground allspice. Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip. In a food processor purée the chickpeas with the garlic, tahini, lemon juice, and olive oil until the hummus is smooth. Add salt and pepper to taste.

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