Hummus with toppings! (V & GF)
I learned how to make hummus from my old Lebanese boss who managed a Mediterranean restaurant. They made it so often in the back I eventually figured out the recipe, however my recipe has morphed over the years. Even though I’m part Armenian, we didn’t eat a lot of hummus at family gatherings, it has become a staple dish in my house. There are a few “tricks” that makes a world of difference when making hummus creamy & not grainy…. 2 big things: boil the canned chickpeas, if you use canned, and use ICE water.
In this version I’ve topped my hummus with spiced beef (you can substitute Impossible Burger Meat or Lentils, cook as directed on packaging, or even grilled zucchini and blistered tomatoes).
- 2 Cans Chickpeas
- 1 1/4 cup tahini
- 2 lemons, juiced
- 3 garlic cloves
- 2 tsp salt
- 2 tbs olive oil
- 1 cup ice water (I normally fill a bowl with water and ice cups and use that!)
- Boil 2 cans of chickpeas, no need to drain or rinse, for about 5 minutes. From there, let your chickpeas cool.
- Add chickpeas, lemon juice, tahini, garlic, salt, and olive oil to a blender and start to blend. Gradually add the very cold iced water as the chickpeas are processing to create a whipped and creamy like texture.
- Serve with your favorite garnish. Mine is Za’atar, olive oil, olives, and little pickles.
Spiced Beef Topping
-1 package ground beef or impossible burger meat, or lentils
-1 yellow onion, minced
-3 garlic cloves, minced
- 1 cup bella mushrooms, washed and chopped
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp oregano
- 1/4 cup beef/chicken/veggie stock
- salt and pepper to taste
- Chopped parsley for garnish
Cook beef/impossible burger/lentils as directed. Saute onion, garlic, mushrooms for about 5 minutes, add meat and spices, and stir until fragrant. Add stock and let simmer for another 5 minutes.
To serve place spiced beef mixture on top of hummus and serve with pita, flat bread, or veggies of your choice!