Shawarma spiced ground beef hummus

1 tbs zataar

1 tbs ginger garlic paste

1 tbs tahini paste

1 tsp turmeric powder

1/2 tsp ground cumin

2 tbs plain yogurt

1/2 tsp red chili powder

1 lb ground beef

1/2 cup tahini paste

2 tbs lemon juice

1 tbs white vinegar

1/4 cup olive oil

salt

1/4 cup lemon juice

6 tbs ice cold water

540 ml chickpeas

1 tbs shawarma spice

1/2 tsp baking soda

2 tbs olive oil

4 cups of water

1 clove garlic

1 white onion

Step 1

Prepare the hummus. rinse and drain the chickpeas very well, then add them to a medium sized pot with enough water to cover them, and the baking soda. turn the heat up to medium high and allow to come to a low boil. boil for 15 - 20 minutes, until plump and the skins are starting to fall off. strain and let cool slightly (no need to discard of the skin).

Step 2

To a blender or food processor, add 3 tbs of the lemon juice, 2 tbs ice water, the garlic, and 1/3 cup tahini paste. blend until the garlic is completely dissolved - the tahini will thicken significantly. you can scrape down the sides to help it blend better, or add another tbs of water.

Step 3

Add the chickpeas, cumin, and another 2 tbs water. blend on medium speed until it starts getting smooth and creamy, then drizzle in the olive oil, 1 tbs at a time. blend for a total of 2 - 4 minutes for a super creamy hummus. if the hummus is too thick, add in another tbs of water. if it’s too thin, add the remaining tahini paste, but remember, it will thicken as it sits. stir in a big pinch of salt and the remaining lemon juice. taste and adjust seasonings if needed.

Step 4

Transfer the hummus to a large bowl or serving platter, and keep covered in the fridge while you prepare the ground beef.

Step 5

For the ground beef, start by making the shawarma paste. in a small bowl, combine 1 tbs olive oil, the ginger garlic paste, yogurt, white vinegar, 1 tbs lemon juice, tahini, shawarma spice, zataar, turmeric powder, and red chili powder. whisk or stir well to fully combine and set aside.

Step 6

To a medium to large frying pan, add the remaining 1 tbs olive oil, and heat over medium heat. once hot, add the onion and sauté for 3-4 minutes until translucent. add the ground beef and a big pinch of salt, and turn the heat up to medium high. do your best to break the meat up as much as possible with your spatula or the back of a metal spoon. after about 3 minutes, add the yogurt paste made in the step above. stir well and continue to cook over medium high for about 7 minutes, stirring often. at this point, there will be a lot of grease in the pan - turn the heat down to low and cook another 7-10 minutes, until all of the liquid and grease has absorbed fully into the meat and the meat is starting to crisp and caramelize. taste for salt and add more if needed. remove from heat and stir in the remaining lemon juice.

Step 7

Spoon the ground meat over the hummus. because the meat to hummus ratio is about the same, this dish looks great served on a long platter. serve immediately with pita, chips, bread, and/or crackers. this dish can be served cold and it still tastes great.