FOR THE HUMMUS

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. 

TO SERVE

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.