Hummus Bowls with Spiced Ground Beef

Hummus Bowls with Spiced Ground Beef

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6 Servings
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Prep Time

25 + Soaking Overnight
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Cook Time

1 Hour

Hummus has become a staple in most homes, perfect for a quick satisfying snack or part of a meal. Made with just a few ingredients such as chickpeas, tahini, lemon, and spices, this creamy and delicious Middle Eastern dip is simple to make—so simple you’ll be wondering why you ever bought it.

Chickpeas, also known as garbanzo beans, are the base of hummus. Of course, you could use canned chickpeas, but the deepest flavors and perfect consistency are going to be achieved by soaking dried beans overnight, then cooking and processing with some of the cooking liquids. 

Tahini, a paste made from 100% sesame seeds, can be found at any grocery store. It lasts forever and is a true staple due to its rich flavor and many uses. Tahini lends a smooth texture and ideal consistency to hummus, as well as adding a variety of vitamins and minerals such as copper, selenium, phosphorus, iron, and more.

Fresh garlic cloves and jalapeno pepper add some spice and zest to the dish.

Take this hummus to the next level with spiced ground beef, for a delicious appetizer or meal! 

Ingredients

Hummus

  • 1 ½ cup dried chickpeas (the smaller the better) 
  • cold filtered water
  • ½ teaspoon baking soda
  • 1 cup tahini
  • 4 garlic cloves
  • 1 tablespoon jalapeno pepper, chopped and seeded  
  • ¾ teaspoon sea salt 
  • 2 ice cubes 

Beef 

  • 2 tablespoons raw pine nuts
  • 2 tablespoons raw almonds, slivered 
  • 2 tablespoons avocado oil 
  • 1 cup chopped red onion, from 1 large onion 
  • 1 pound organic grass-fed ground beef (90% lean 10% fat)
  • 1 bunch cilantro, finely chopped
  • 1 teaspoon garam masala 
  • 1 teaspoon ground cumin 
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Jalapeno oil 

  • 1 large jalapeno pepper, minced (use Anaheim pepper for less spice)
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon Maldon sea salt 

Preparation

  1. After soaking the dried chickpeas overnight, strain liquid and transfer to a pot. Add cold water until the chickpeas are fully covered plus 2 inches. Add baking soda, bring to a boil, and turn heat to low to simmer for about 2 hours or until tender. When dried beans boil, a foam will form on the top of the cooking liquid. Remove foam using a large spoon and discard. Overcooking the chickpeas will result in creamier hummus. If using canned chickpeas, strain liquid and briefly simmer for 20 minutes until tender. Once chickpeas are done, set aside to cool and begin to prepare the beef. 

  2. For the beef, begin by toasting pine nuts and almonds over medium heat in a heavy skillet for about 2 minutes. Shake the skillet occasionally. Once toasted, transfer to a plate and set aside. 

  3. In the same skillet, heat avocado oil over medium heat and add the red onion, stirring occasionally to avoid burning. Once the onion begins to caramelize, about 5 minutes, add the ground beef, breaking the beef into small pieces using a wooden spoon. Add the cilantro and continue to cook for 10 minutes, making sure the beef is fully cooked.

  4. Add spices and simmer on low, until the liquid evaporates, about 5 minutes. Add pine nuts and almonds, stir, and set aside.  

  5. Prepare the jalapeno oil by adding the jalapeno, olive oil, cumin, and salt to a small bowl. Set aside. 

  6. To make the hummus, first remove any chickpea skin that appears on the surface and then strain the chickpeas, keeping the liquids. Prepare in two batches, if you need to, by dividing the chickpeas, garlic, jalapeno, salt, and ice cubes. 

  7. Add all of the ingredients to a high speed blender. Start by adding ½ cup of the chickpea cooking liquid and blend until smooth. If more liquid is needed, add 1 tablespoon at a time until to reach a creamy (not pasty) consistency. 

  8. Divide the hummus into individual shallow bowls. Using the back of a spoon, smooth into an even layer and create a well in the center. Spoon beef over the hummus and drizzle with the jalapeno oil. Serve with veggies, if you like, and enjoy! 

After soaking the dried chickpeas overnight, strain liquid and transfer to a pot. Add cold water until the chickpeas are fully covered plus 2 inches. Add baking soda, bring to a boil, and turn heat to low to simmer for about 2 hours or until tender. When dried beans boil, a foam will form on the top of the cooking liquid. Remove foam using a large spoon and discard. Overcooking the chickpeas will result in creamier hummus. If using canned chickpeas, strain liquid and briefly simmer for 20 minutes until tender. Once chickpeas are done, set aside to cool and begin to prepare the beef. 

For the beef, begin by toasting pine nuts and almonds over medium heat in a heavy skillet for about 2 minutes. Shake the skillet occasionally. Once toasted, transfer to a plate and set aside. 

In the same skillet, heat avocado oil over medium heat and add the red onion, stirring occasionally to avoid burning. Once the onion begins to caramelize, about 5 minutes, add the ground beef, breaking the beef into small pieces using a wooden spoon. Add the cilantro and continue to cook for 10 minutes, making sure the beef is fully cooked.

Add spices and simmer on low, until the liquid evaporates, about 5 minutes. Add pine nuts and almonds, stir, and set aside.  

Prepare the jalepeno oil by adding the jalapeno, olive oil, cumin, and salt to a small bowl. Set aside. 

To make the hummus, first remove any chickpea skin that appears on the surface and then strain the chickpeas, keeping the liquids. Prepare in two batches, if you need to, by dividing the chickpeas, garlic, jalapeno, salt, and ice cubes. 

Add all of the ingredients to a high speed blender. Start by adding ½ cup of the chickpea cooking liquid and blend until smooth. If more liquid is needed, add 1 tablespoon at a time until to reach a creamy (not pasty) consistency. 

Divide the hummus into individual shallow bowls. Using the back of a spoon, smooth into an even layer and create a well in the center. Spoon beef over the hummus and drizzle with the jalapeno oil. 

Serve with veggies, if you like, and enjoy! 

Nutritional analysis (per serving): calories 630, total fat 40g, saturated fat 7.5g, cholesterol 66.5, fiber 11.3g, protein 34.4g, carbohydrate 35.5g, sodium 648mg, sugars 6.8g

 

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