June 28 2017
Tahini Hummus topped with meat and Pine Nuts
How to prepare Tahini Hummus topped with meat and Pine Nuts.
Learn from Yawmy how to make this delicious appetizer and side dish from the Lebanese Cuisine.
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Ingredients
Chickpeas with tahini:
• 250 g cooked chickpeas or 105 g dried chickpeas
• 1 tsp bicarbonate of soda if using dry chickpeas
• 130 ml tahini, 2 garlic cloves
• 50 ml lemon juice (1 large juicy lemon), 1 tsp salt
• 60 ml cold water
for the topping:
• 50 ml oil, 15 g pine nuts
• 130 g lean lamb trimmed and diced
Preparation
• If you are using dried chickpeas, soak them overnight in water with the bicarbonate of soda.
• Drain, rinse, then place in a saucepan and cover with fresh water. bring to the boil, cover and simmer for about 1 h to 1 h 30 min until the chickpeas are very tender and soft (don't add salt during the cooking). Drain.
• You can also use tinned chickpeas, if using tinned chickpeas, drain them and boil the chickpeas in fresh water for few minutes, then drain.
• Mash the chickpeas.
• mix in the tahini, garlic, lemon juice and salt. It will look thick and dry so you can start adding the cold water little by little, until it becomes smooth and creamy. taste and adjust the salt and lemon juice to taste.
• Spoon the hummus into a small dish, smoothing the sides and making hollow in the middle.
The topping
• Heat the oil in a small frying pan and fry the pine nuts for a few minutes to brown, then remove from the oil using a slotted spoon.
• Add the lamb to the pan and fry over a medium high heat for 2-3 minutes until very slightly browned. Spoon it over the hummus, then sprinkle with the pine nuts.
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