- 400 g cooked chickpeas
- 80 g tahini
- 60 ml lemon juice
- 10 g garlic
- 5 g salt
- 60 ml olive oil
- 100 ml reserved chickpea liquid
- 250 g ground beef
- 100 g finely chopped onion
- 3 g ground cumin
- 3 g paprika
- 2 g ground coriander
- 1 g ground black pepper
- 15 g chopped parsley
- 30 g toasted pine nuts
Drain the chickpeas, reserving some liquid, then blend them with tahini, lemon juice, garlic, salt, and olive oil until thick, creamy, and mostly smooth throughout.
Add reserved chickpea liquid gradually while blending, stopping when the hummus becomes creamy, light, and easily spreadable without losing its rich body or balanced flavor.
Heat a wide skillet over medium heat, add olive oil, and cook the chopped onion until softened, translucent, and lightly golden around its outer edges.
Add the beef, cumin, paprika, coriander, black pepper, and salt, then cook while breaking the meat apart until browned and completely cooked throughout the pan.
Spoon the hummus onto a broad serving plate, spread it into a thick circle, and create a shallow well across the center using a spoon.
Pile the hot spiced beef into the well, drizzle with remaining olive oil, and garnish generously with parsley, toasted pine nuts, and paprika before serving.
Serve immediately with warm pita bread, crisp vegetables, pickles, or a simple tomato salad, allowing everyone to scoop hummus and beef together with complete ease.
