Hummus “Im Bassar” - Hummus with Spiced Meat and Herbs Recipe

Instructions

1. 1

   In a large sauté pan, heat oil on medium high. Add the onion and sauté for 2 minutes. Turn the heat to low and continue to sauté for 8 minutes. In the last 2 minutes, add the garlic slices and sauté until the garlic is golden.

2. 2

   Add the baharat, cumin, salt, sumac, paprika, turmeric, cinnamon, and pepper. Cook for another 2 minutes.

3. 3

   Add the meat (or chopped mushrooms) and sauté, mashing with the back of a fork until the meat is browned all over.

4. 4

   Add the lemon juice or tamarind concentrate. As the lemon juice or tamarind is mixing through, scrape up the brown bits from the bottom of the pan.

5. 5

   Turn off the heat and add the parsley and pine nuts.

6. 6

   Spread the hummus onto a plate, leaving a large indentation in the middle. Empty the hot meat mixture into the centre of the hummus. Drizzle olive oil around the hummus and a little on the meat.

7. 7

   Serve immediately. Note: If you are not serving it immediately, leave the meat in the fry pan and, right before serving, reheat it in the fry pan. Only put the meat on the plate with the hummus right before serving. You can plate the hummus ahead of time (cover it with a piece of plastic wrap) and add the meat and drizzle with oil before serving. Serves

8. 8

   *For a vegetarian version: Chop 1 pound of mixed mushrooms medium fine.