Up your hummus game with this nacho-inspired dish garnished with spices and loaded with beefy goodness.
2 tablespoons flavorless oil
1 large onion, finely chopped
1 pound ground beef (85 percent lean)
1 teaspoon Aleppo pepper
2 teaspoons ground cinnamon
2 1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
Hummus (homemade or store bought)
Tahini sauce (1/4 cup tahini, 3 tablespoons cold water, 1 tablespoon lemon juice, salt & pepper to taste, mixed)
1/4 cup toasted pine nuts
1/4 cup pomegranate seeds
Chopped fresh flat-leaf parsley, for garnish
Pita chips, for serving
5 jalapeños, seeded and coarsely chopped
4 cloves garlic
1 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup olive oil
In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5-7 minutes.
Add the beef and sprinkle it with the Aleppo pepper, cinnamon, cumin, allspice, 3/4 teaspoon salt, and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Taste and adjust seasonings as desired.
To make the zhoug: Combine all ingredients in a food processor and blend until it's the consistency of pesto, adding more olive oil if needed. Store in the fridge for up to 3 days or freeze in ice cube trays, and thaw as needed.
Spread the hummus in a serving bowl and top it with the beef. Drizzle on the tahini sauce and sprinkle with pine nuts, pomegranate seeds and zhoug. Sprinkle with parsley. Serve with pita chips.