Israeli Hummus With Spiced Beef Topping. Listening To The Cowls.

Israeli Hummus

Alright, this post is a little deceptive, deceiving, misleading, spurious….

The photos within are all of the magnificently smooth and incredibly dreamy hummus with nary a spiced beef topping in sight.

I made both, but could only quickly photograph the hummus. The spiced beef topping was yummy atop the hummus, but I had to feed the family and there was zero leftover beef topping to take a photo of.

Yeah…that good.

Highly recommend, advocate, endorse, approve, suggest, commend, etc.

Israeli Hummus

Israeli Hummus With Spiced Beef Topping


Israeli Hummus (recipe follows)
Spiced Beef Topping (recipe follows)
Tahini, to serve


1. Spoon the spiced beef topping over the hummus, then drizzle with tahini.

Israeli Hummus


8 ounces (227 grams) dried chickpeas
2 tablespoons plus 1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup sesame tahini, room temperature
3 ½ tablespoons lemon juice
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
½ teaspoon ground cumin
½ teaspoon paprika


1. In a large bowl, combine 8 cups water, the chickpeas, and 2 Tablespoons of salt. Soak for 12 hours or up to one day.

2. In a large Dutch oven, bring 10 cups of water and the baking soda to a boil.

3. Drain the soaked chickpeas, discarding the soaking water, and add to the Dutch oven. Return to a simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 40 to 50 minutes.

4. Set a strainer over a large bowl and pour the chickpeas into it. Reserve ¾ cup of the chickpea cooking water. Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of the chickpeas, then transfer the rest to a food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.

5. Add the tahini to the food processor. Continue to blend until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running add the reserved cooking liquid and the lemon juice. Process until combined. Season to taste with salt.

6. Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center. Drizzle with olive oil, then top with the reserved chickpeas, the parsley, cumin, and paprika.

Makes 4 cups

Spiced Beef Topping


½ pound lean ground beef
2 teaspoons sweet paprika
¾ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon cayenne pepper
2 garlic cloves, minced
¾ cup water
½ small yellow onion, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
2tablespoons chopped fresh parsley
1 ½ teaspoons lemon juice


1. In a medium bowl, mix together the beef, paprika, salt, cinnamon, cumin, oregano, cayenne, garlic, and 2 tablespoons of the water.

2. In a large skillet over medium-high heat, combine the ground beef mixture, the onion, and oil. Cook until the onion is softened and the beef is no longer pink, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.

3. Add the remaining water and cook, scraping the pan, until the water has evaporated and the mixture is hot, about 5 minutes. Off heat, stir in the parsley, lemon juice and salt to taste.

Makes about 2 cups

Recipes from Christopher Kimball

Israeli Hummus

My delicious dinner was not wasted.

For The Cowls, their time Was Not Wasted.

I love this new wavey, electro infused tune from San Fran based band The Cowls.

“Dinner time, stand in line
looking sick and feeling fine”

Check out The Cowls on Bandcamp where you can buy their music.

Cheers! (Salut, Prosit, Sláinte…)

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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