Public Recipe

Hummus bil Lahme (Hummus With Spiced Meat And Pine Nuts)

Name: Hummus bil Lahme (Hummus With Spiced Meat And Pine Nuts)
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1.5 cup cooked chickpeas, drained; 2 null garlic cloves, peeled; 2 tbsp aquafaba, reserved from cooking; 2 null ice cubes, whole; 6 tbsp tahini, null; 0.25 cup fresh lemon juice, freshly squeezed; 1.5 tsp kosher salt, divided; 0.5 tsp ground cumin, null; 2 tbsp ghee, null; 3 tbsp pine nuts, null; 8 oz leg of lamb, cut into half inch cubes or strips; 0.5 tsp lebanese seven spice, null; 0.25 tsp freshly ground black pepper, null; null fresh parsley, chopped

Lebanese

Serves 4

Lebanese

Ingredients

Servings

1.5 cup cooked chickpeas — drained (base)
2 null garlic cloves — peeled (aromatic)
2 tbsp aquafaba — reserved from cooking (texture modifier)
2 null ice cubes — whole (emulsification aid)
6 tbsp tahini — null (fat and flavor)
0.25 cup fresh lemon juice — freshly squeezed (acid)
1.5 tsp kosher salt — divided (seasoning)
0.5 tsp ground cumin — null (seasoning)
2 tbsp ghee — null (cooking fat)
3 tbsp pine nuts — null (topping)
8 oz leg of lamb — cut into half inch cubes or strips (main protein)
0.5 tsp lebanese seven spice — null (seasoning)
0.25 tsp freshly ground black pepper — null (seasoning)
null fresh parsley — chopped (garnish)

Mise en Place

0/5

Process

blend hummus base

1.Place the cooked chickpeas, aquafaba, garlic, and ice cubes in a high speed blender or food processor.
2.Blend on high power until everything is combined and creamy.
3.Scrape the sides and add the tahini, fresh lemon juice, kosher salt, and ground cumin.
4.Blend again on high power until the mixture becomes a pale ivory color and very creamy.

toast nuts

1.Place a fry pan or skillet over medium heat and add the ghee and pine nuts.
2.Stir continuously until the pine nuts turn golden brown.
3.Remove the pine nuts and set aside, leaving the ghee in the pan.

sear meat

1.Turn the heat to medium high then add the cubed meat, Lebanese seven spice, salt, and black pepper to the same fry pan.
2.Toss together and let it cook, undisturbed for 2 to 3 minutes until it browns on one side.
3.Stir the meat and continue cooking until the juices evaporate and the lamb is browned on all sides.
4.Reduce the heat to low and add the toasted pine nuts back in and toss together for a minute.

Plating

Spoon the hummus into a shallow bowl and spread it out with the back of a spoon.
Transfer the sizzling hot lamb and pine nuts on top of the hummus.
Garnish with extra cumin, aleppo pepper, a few whole cooked chickpeas, and fresh parsley.
Drizzle with extra virgin olive oil if desired.
Serve immediately with warm pita bread.

Sensory Checks

Color

The hummus should turn from yellowish to a pale ivory color when fully emulsified.

Heat

The meat should be deeply browned, not grey or boiled in appearance.

Heat

The pine nuts should be golden brown; they will continue to darken slightly after being removed from the heat.

Common Errors

⚠ Using cold canned chickpeas without boiling them further will result in grainy hummus.
⚠ Stirring the meat too much prevents browning and leads to a 'boiled' texture.
⚠ Leaving pine nuts unattended; they burn very quickly.

Notes

For the creamiest results, blend the chickpeas while they are still hot.
Removing the chickpea skins by agitating them in water significantly improves texture.
Ghee is essential for the authentic flavor and aroma of the meat topping.

Nutrition

Per 1 serving

Calories: 356

Protein: 16g

Fat: 27g

Carbs: 16g

Amanah Compilation

Engine: Amanah Engine v1.0

Structural completeness: 100%