Impress Without the Stress: Hummus bil Lahme

Hummus bil lahme recipe (Serves 2-3):

Hummus:
400g (drained weight) can of chickpeas
200g tahini
Juice of 1 lemon
Salt to taste

Spiced Beef:
300-400g steak, sirloin or rib-eye
1 tbsp ghee or olive oil
½ tbsp pomegranate molasses (optional)
50g pine nuts
Salt to taste
½ tsp Allspice
¼ tsp Black pepper
¼ tsp Cinnamon
⅛ tsp Cloves
⅛ tsp Nutmeg
⅛ tsp Coriander
⅛ tsp Ginger
(Note – or just 1 ½ tsp of lebanese seven spice blend to replace the above spices)

Chopped parsley and pomegranate seeds to garnish.

Method:

1.Add tahini, lemon juice and a sprinkle of salt to a blender. Blend until combined and smooth. Add Hummus and blend further until combined. Add ice cubes, one at a time, until smooth and it gets to your preferred consistency. Adjust salt to taste.

2.Cube the steak into bite-sized chunks. Season with spices and salt.

3.On a high heat, add ghee or olive oil to a pan then flash fry the steak for 2 minutes, undisturbed.

4.Add pine nuts and cook for a further 2 minutes. Remove from heat and mix in the pomegranate molasses.

5.Add hummus to a bowl and make a well in the middle. Spoon steak and pine nuts into the middle and garnish with pomegranate seeds and parsley. Serve with hot flatbreads, pita or rice!

#cooking #food #easyrecipe #hummus

Dinners that impress without the stress. Hummus bame. One pan, one blender, and 30 minutes to make a deceivingly simple meal. Now, I think hummus is a lot easier than people give it credit for. The biggest mistake I used to make was not adding enough tahini. As a general rule of thumb, half the weight of chickpeas in tahini. Tahini goes into the blender first, lemon juice next. Good pinch of salt. Then give it a blend until it comes together. Then add your chickpeas. The final step for the smoothest hummus is ice cubes. It kind of acts like a binder and makes it super velvety. And with the hummus done, we’re already halfway. Just the spiced beef to go, which we’ll first just cube up some marbled steak. And a big thank you to Kato for this gorgeous knife. Toss it in salt and spices. Then give it a super quick flash fry in either hot ghee or olive oil if you don’t have it. Finish with some pine nuts and pomegranate molasses and you’re finished. Spoon it into a swirl of creamy hummus with pomegranate and parsley for a bit of freshness. By the way, you could also do the exact same thing with chicken. Either way, just scoop up mouthfuls with hot flatbread or pitter or even rice. Man is so good.