Hummus Bil Lahme
Hummus bil lahme is simply a mouth-watering combination of creamy hummus blended with tahini, topped with spiced beef, pine nuts, and pomegranate seeds then garnished with olive oil and parsley.
Equipment
- Food processor
Ingredients
For Meat Topping
- ¼ pound Sirloin steak cut into thin & short slices
- ½ teaspoon 7 spices
- ½ teaspoon Coriander powder
- ¼ teaspoon Black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For Hummus
- 2 15 oz. cans chickpeas drained
- ½ cup lemon juice
- ⅔ cup tahini
- 3 cloves garlic
- 1½ teaspoons salt
- ¼ cup water
- 1 teaspoon cumin
- ¼ cup olive oil
- 3 tablespoons yogurt (optional)
- Ice cubes (if available)
- Toasted pine nuts + pomegranate seeds
Instructions
To Make Meat Topping (Lahme)
- Cut up the sirloin steak into small, thin pieces.
- In a pan, add oil and let it heat for 1 minute, then add the sirloin steak pieces.
- Sprinkle with the spices and salt.
- Cook until your desired doneness (I do mine for about 10 minutes).
To Make Hummus
- Add the tahini and lemon juice to a food processor and process until a thick cream appears.
- Scrape down the sides, then add the garlic and olive oil, and process again.
- Scrape down the sides again and add 1 can of drained chickpeas then process.
- Add the other drained can of chickpeas.
- At this moment, I like adding 2 tablespoons of yogurt, I find it lightens the tahini flavor and adds creaminess.
- Drizzle in the cold water while the food processor is running.
- If available, add 2 ice cubes to make it extra creamy.
- Add the spiced sirloin, toasted pine nuts, and pomegranate seeds
- Serve with pita bread or warm Arabic bread and enjoy!
Notes
- Choose the best quality tahini with a light color for an authentic-tasting hummus dip.
- Watch pine nuts carefully as they tend to burn easily when toasting.
- Use ice cubes while making hummus. It sounds bizarre, but adding ice cubes is really a great trick for fluffy, creamy, and whipped hummus.
Tried this recipe?Let us know how it was!