Heat oil in a skillet over medium heat. Sauté the onions and garlic until the onions are translucent.
Add the ground beef and sauté until the beef is no longer pink making sure to break the meat apart so we don't have any big lumps. Pro tip - keep the heat on medium-high so exces moisture will evaporate from the ground beef.
Then, add the spices (ground ginger, cumin, paprika). Season with salt and pepper. Add the chopped parsley and lemon juice.
Cook until all the water has evaported. Taste and adjust seasoning. Remove from heat and keep warm.
Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
You can make one large platter or a few individual servings as I have done in the video.
In a shallow plate, put a spoonful of hummus. Use the back of the spoon to spread the hummus in the plate and create a swirl.
Spoon the ground beef carefully leaving some space in the center for the tahini or olive oil. Add some tahini sauce in the center and drizzle some olive oil on top.
Garnish with fresh chopped parley.
Use lean ground beef with no less than 10% fat otherwise, the meat will be too dry.
Make sure to evaporate all the excess moisture from the meat otherwise there will be too much meat juice on the hummus.
This meat is lightly spiced, you can add more spice but do not overdo it. When combined with hummus the light spice works better.
The trick to making creamy hummus is to ensure the chickpeas are well cooked. they should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise it won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you