Hummus with Meat

Wael Al-MansouriCuisinier

Ingrédients

• 2 cups chickpeas, washed and soaked overnight
  2 cup
• 1 cup tahini
  1 cup
• 2 lemon juice
  2 juice
• 2 cloves garlic, finely crushed
  2 clove
• 1 tablespoon baking soda
  1 tablespoon
• 1 teaspoon white vinegar
  1 teaspoon
• A pinch of cumin
  0
• Salt to taste
  0
• 250 grams ground meat
  250 grams
• 3 tablespoons roasted pine nuts
  3 tablespoon
• Salt and mixed spices, ground cardamom, turmeric: to taste
  0
• 4 tablespoons olive oil
  4 tablespoon

Mesures

1. 1

   Boil the chickpeas with water, baking soda, and vinegar until the chickpeas are fully cooked and very soft.

   Matériel requis:

   Marmite

   20 minutes
2. 2

   Drain the chickpeas well and blend in a blender or food processor for 3 minutes on high speed until smooth.

   Matériel requis:

   Blender

   3 minutes
3. 3

   Remove the hummus and place it in a side dish. In the same blender, add the garlic, tahini, salt, lemon juice, and half a cup of the cooking water, and blend well for 2 minutes. Then add the smooth hummus to the mixture and continue blending for another 2 minutes.

   Matériel requis:

   Blender

   4 minutes
4. 4

   If necessary, gradually add small amounts of cooking water until the desired consistency is achieved.

   1 minutes
5. 5

   To prepare the meat, in a large frying pan, fry the meat in olive oil, add the salt and spices, and stir. Let it simmer on low heat for 25 minutes until fully cooked.

   Matériel requis:

   Poêle à frire

   25 minutes
6. 6

   Take an appropriate amount of the hummus with tahini and spread it on a wide serving dish. Add the meat with its oil on top of the hummus, sprinkle with roasted pine nuts, and serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques