Hummus with minced meat works well as a sharing dish when the hummus has a balanced texture and the meat is browned without excess liquid. Use ready-made hummus with known ingredients or make it from cooked chickpeas, remembering that tahini contains sesame.
Ingredients for about 4 sharing servings
- 300 g Rafidi lamb mince.
- Two cups of cooked and drained chickpeas, and 3 tablespoons of tahini.
- Two tablespoons of lemon juice, and a small clove of garlic, optional.
- 2–4 tablespoons cold water for consistency, and salt according to taste.
- 1 tablespoon oil, ½ spoonful of cumin and parsley to serve.
Hummus base
Mix the chickpeas, tahini, lemon, and garlic, then gradually add water until smooth and spreadable. Adjust salt and acidity after tasting. Do not add all the water first because the moisture of the grains varies between products.
Browning the meat
Heat a wide frying pan, add oil and minced meat, then break up the clumps. Cook until excess liquid evaporates and lightly browned, add cumin and salt. Check that the minced meat has reached 71°C in the centre. Color change alone is not enough.
Serving
Spread the hummus on a clean plate and top with hot meat close to serving time. Add parsley and a little olive oil if desired. Serve bread or vegetables prepared with utensils that have not touched raw meat.
Plan storage
If preparing ahead, store the hummus and cooked mince separately under appropriate conditions, then heat the meat thoroughly before serving. Do not leave the sharing platter on the table all day. Check sesame, wheat and any added nuts when catering for food allergies.
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