Hummus, the creamy chickpea spread beloved by people the world over. We have enjoyed all manner of hummus over the years. But it wasn’t until we tried this hummus with vegan spiced meat that we felt we had truly eaten the best hummus of our life. Inspired by my friend Sina Mizrahi’s cookbook Good Food, this recipe combines creamy hummus, vegan spiced meat and a refreshing cucumber sumac pomegranate salad for a meal that we crave again and again.
TIPS FOR MAKING HUMMUS WITH VEGAN SPICED MEAT
FOR THE HUMMUS: From my experience, the best hummus is made using chickpeas prepared at home. If you prepare your own dried chickpeas, add some baking soda to the water for super soft cooked chickpeas. But if you are looking for a quick meal, canned chickpeas will work just fine. The end result won’t be quite as silky or dreamy, but it will be delicious all the same. Using ice water to thin the hummus to the ideal consistency also helps make your hummus fluffier.
FOR THE SPICED MEAT: Traditionally, this recipe would be made with ground beef or ground lamb. But when we tried it with Impossible Vegan Ground Meat we were blown away. The vegan ground meat cooks up nice and crisp which is a lovely contrast against the smooth hummus. We love it so much in fact, we don’t see ourselves ever eating without vegan meat again. For the spices, I recommend a blend like ras el hanout or baharat.
FOR THE CUCUMBER SUMAC POMEGRANATE SALAD: I like to serve salad on the side of the hummus, but my hubby always asks me for his portion to be served with the salad on top. I tried it this way at his behest and, low and behold, it is perfection. The crisp cucumber chunks and tart pomegranate arils play off of the spiced meat and hummus for a harmonious experience. Scooped up each bite with warm, golden pita bread and you have one of the greatest meals there is.
In the bowl of a food processor, add chickpeas, garlic, ice water, lemon juice, salt, & tahini. Process the ingredients until smooth, about 4 minutes, stopping the processor to scrape down the sides of the bowl as necessary.
Pour olive oil through the shoot and continue processing until hummus is creamy & fluffy, another 4 minutes. Taste & adjust salt if needed. If the hummus is too thick, add ice water 1 tbsp at a time until desired consistency is reached.
FOR THE CUCUMBER POMEGRANATE SALAD
Whisk together olive oil, lemon juice sumac & salt. Add diced cucumber, pomegranate arils, stir until well combined. Leave to rest while you prepare the rest of the ingredients.
FOR THE SPICED MEAT & PINE NUTS
Heat skillet over medium heat, add 1 tbsp olive oil & 2 tbsp pine nuts. Cook the pine nuts, stirring often, until golden. Transfer to a dish.
Return the skillet to the heat, add remaining 2 tbsp olive oil & diced onion. Sauté the onion until barely golden, about 3-5 minutes. Add meat, breaking it up into smaller pieces with a wooden spoon. Season the meat with salt, pepper & baharat spice. Cook, stirring often, until meat is crispy and cooked completely through, about 10 minutes.
Divide hummus between two plates. Smooth hummus around serving plate with a spoon while creating a well in the center. Drizzle with olive oil, top with spice meat & toasted pine nuts. Garnish with a sprinkle of ground sumac & fresh parsley or cilantro leaves. Serve with warm crispy pita bread.
FOR THE SPICES MIX: we love using Ras El Hanout or Baharat from NYShuk, but if you want to make your own blend, try this recipe
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