Syrian hummus topped with spiced ground lamb or beef sautéed with pine nuts, creating hearty non-vegetarian variation. Warm meat topping transforms classic hummus into substantial dish, showcasing Syria's tradition of enriching mezze with meat.
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19 items
Place drained chickpeas in large pot with baking soda and cover with water by 5cm
Bring to boil, then heat and chickpeas until very soft, about 60 minutes
Drain chickpeas and let cool for 5 minutes, optionally removing skins if desired
Make hummus by processing tahini, lemon juice, garlic, salt, and cumin in food processor for 1 minute
Add chickpeas and process until thick paste forms, about 1 minute
Turn on processor and drizzle in ice water while running until hummus is smooth and creamy, about 3 minutes
Heat 2 tbsp vegetable oil in large skillet over medium-high heat
in oil until golden, about 3 minutes, then remove and set aside
Add remaining oil and onion to same skillet and cook until softened, about 5 minutes
Add ground meat and break it up while cooking until browned, about 8 minutes
Add allspice, cinnamon, black pepper, and 1 tsp salt to meat and cook for 2 minutes
Stir in pomegranate molasses if using and cook for 1 minute
Spread hummus on large shallow serving platter and create slight well in center
Spoon hot spiced meat mixture over hummus and top with , then drizzle with olive oil and garnish with parsley and paprika
