Hummus Jerusalem style. The world's best chickpea cream with spicy minced meat.
I n Israel likes to eat hummus for breakfast or lunch. And not as a small blob with a lot of bread, but as a proper plate portion. It uses thin flatbread, with an elegant twist of the wrist as much hummus with a Haps in the mouth to promote. Or you can do without the bread and eat the humus with a spoon or a piece of onion as a spoon substitute. Purists prefer their silky-creamy hummus "without anything". But most people are crazy about the countless toppings the hummus restaurants offer. Brown-colored eggs, chickpeas with olive oil, spicy dukkah or creamy spinach roast chickpea. But one of my absolute favorite toppings is spicy minced meat - Hummus Jerusalem style.
The minced meat is fried with onions and garlic and strongly seasoned with the typical spices of the Middle East. The combination of the cool, melting hummus with the warm, spicy minced meat is simply unbeatable! A few fresh herbs and pistachios give it a nice splash of color and flavor.
Serve the hummus Jerusalem style for dinner with a fresh green salad and some flatbread (in our latitudes one can dare to do so) , Or combine it with beetroot salad, orange carrots, roasted eggplant with pomegranate, spinach yogurt and tabbouleh for a dazzling appetizer buffet. And then you serve the tender Tahina Shortbread cookies for a strong black coffee. And float happily, satisfied and full in the bon vivant heaven.
Have it delicious! ღ
PS: Everything you've always wanted to know about the "Mayo of the East" and the original recipe for perfect hummus can be found here .
The Recipe for Hummus Jerusalem Style with Spicy Minced Meat
2 tablespoons of olive oil
1 large onion, peeled & chopped
300 grams of ground beef
2-3 cloves of garlic, peeled & chopped
1 tsp sweet paprika
1/2 tsp ground cardamom
1/2 tsp ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 strong pinch Nutmeg
alternative: 2-3 tsp Baharat * (spice mixture)
Sea salt with black pepper
hummus with this recipe
fresh coriander, coarsely chopped
flat bread and/or
onion quarters (as edible cutlery substitute)
First prepare the hummus and set aside at room temperature.
In a nonstick pan heat the olive oil. Stir the onions over medium to high heat while stirring until they are glassy, yellow gold and soft (they should not turn brown!).
Add the ground beef with garlic and fry until crumbly brown. (With the HackIt * crumbles are always super fast and easy.)
Add the spices (or the ready-to-use spice mixture Baharat) and season well with salt and pepper. Stir well and fry for 2-3 minutes. If the hack seems to be very dry (because it is very lean, for example), add a small sip of water and possibly some olive oil.