Whipped hummus with lamb and sumac

Hummus is one of those dips that everyone loves. It is simple, sometimes with a touch of flavours added, such as roasted garlic, chillies, zata'ar, or others. I was looking for not a dip but a dish, a spectacular hummus recipe that was the main course. This lovely recipe is what I found in my library.

The first known cultivation of chickpeas dates back more than 10,000 years in Turkey, but hummus, which must contain both chickpeas and tahini, has been claimed by the Greeks, Syrians, Turks, Palestinians, and Israelis. Yes, there were the "Hummus wars" over branding the name, just as with champagne that can only be from France.

This dish just rocks! This soft and creamy hummus recipe is off-the-charts delicious. It is layered with hot, oily, and sizzling meat and topped with fresh herbs and pine nuts. Goodbye, boring hummus! I adapted the recipe a touch. I added roasted garlic instead of fresh garlic to the hummus. This gave it a beautiful aroma and flavor of caramelized garlic that is gentle. I also substituted goat for lamb; it is easier to find where I live.

I have not cooked enough from this book, but I love the flavours and dishes every time I do. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. The easy-to-follow recipes make me want to pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavours from the region.

For more wonderful recipes from this cookbook, click here. 

Ingredients:

For the hummus:

3/4 cup dried chickpeas, soaked overnight

1 garlic clove, sliced

1/2 bay leaf

1 head garlic, kept whole

A drizzle of olive oil

1/2 cup tahini

Salt to taste

Juice of 1 lime or 1/2 lemon

Chickpea cooking liquid, as needed

For the goat/lamb:

1 lb boneless goat/lamb shoulder, or meat without any gristle, cut into tiny squares

Juice of 1 lime or 1/2 lemon

2-3 garlic cloves

Salt to taste

3 table spoons sumac

2 tablespoons olive oil

1/4 teaspoon ground cinnamon

3-4 tablespoons pine nuts, lightly toasted

Parsley, minced

Mint, minced

Pita bread

To make the hummus:

Drain the chickpeas and cook them in 5 cups of water with the garlic and bay leaf. You can pressure cook or Instapot these peas if you want them overcooked and soft.

Heat the oven to 375°F.

Cut the top of the garlic bulb. Wrap in foil and drizzle with olive oil. Bake for 30-40 minutes until the cloves are roasted; you will smell them. Remove and cool. Remove the pods; they should slip out easily.

Add the chickpeas (See note below), roasted garlic pods, and all other ingredients except for the chickpea cooking liquid to a small blender. Purée to a smooth paste. You want this to be pretty thick, so it is easy to scoop. Taste and adjust salt and tartness. Note: I like to set aside 10% of the chickpeas whole and mix them into the hummus later. The little bite that the whole chickpeas add changes my appreciation for this dip tremendously.

For the goat/lamb:

Dice the meat into very small pieces and marinate it with garlic, lime/lemon juice, and salt for at least 30 minutes.

Heat a wok or frying pan to high with the oil and add the meat. It will sizzle and pop; be careful. Add the ground cinnamon in about 1 minute and mix in well. Sauté on high till the meat is caramelized and browned. Add most of the sumac and mix in well. Proceed to plate this dish as soon as possible.

To serve:

Layer the hummus in a wide, shallow bowl. As soon as the meat is cooked, layer it on top of the hummus, adding all the burnt bits and oils. Sprinkle with the pine nuts, herbs, and sumac. Serve piping hot with toasted pita bread.