Hummus Kawarma Pie

• μερίδες: 6 servings
• χρόνος ενεργούς προετοιμασίας: 20 minutes
• συνολικός χρόνος: 1 hour 10 minutes

Υλικά

Meatless Kawarma:

2 Tablespoons Olive Oil

6 - 8 Scallions, Sliced

4 Cloves Garlic, Minced

10 - 12 Ounces Meatless Ground Beef

1 1/2 Teaspoons Smoked Paprika

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Dried Oregano

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Cayenne Pepper

1/4 Teaspoon Ground White Pepper

1/4 Teaspoon Salt

1/2 Cup Water

2 Tablespoons Tomato Paste

2 Tablespoons Fresh Parsley, Minced

1 Teaspoon Balsamic Vinegar

Hummus:

1 (15-Ounce) Can Chickpeas, Drained with Aquafaba Reserved

2 Tablespoons Olive Oil

2 Tablespoons Tahini

1 Tablespoon Lemon Juice

1 Teaspoon Salt

3/4 Teaspoon Ground Cumin

Garnishes:

Fresh Parsley, Minced

Toasted Pine Nuts

Οδηγίες

Preheat your oven to 375 degrees.

In a medium skillet over medium heat, add the olive oil. Once shimmering, sauté the scallions and garlic for just 1 - 2 minutes, until aromatic. Add the meatless grounds and continue to cook for 6 - 8 minutes. Once lightly browned, add all of the spices and salt.

In a separate dish, whisk together the water and tomato paste until smooth. Incorporate the parsley and balsamic before pouring the mixture into the skillet. Stir well to combine. Cook until all the liquid has absorbed; 4 - 6 minutes. Transfer the meatless filling to a 2-quart casserole dish and set aside.

For the hummus, combine everything in a food processor. Blend until smooth, adding the reserved aquafaba as needed to reach your desired consistency. You want it to be slightly runnier than usual, since it will thicken as it bakes. Pour the hummus over the kawarma in the casserole dish, gently smoothing it over the top to completely cover.

Bake for 25 - 30 minutes, until the filling begins bubbling up around the edges. Top with fresh parsley and pine nuts, as desired, and serve hot.