Hummus with Caramelized Beef and Pita Chips

• servings: Serves 4

Ingredients

PITA CHIPS

3 Pitas (page 55)

¼ cup extra-virgin olive oil

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

½ teaspoon garlic salt, or more to taste

HUMMUS

2 cups chickpeas, canned or cooked, skins removed

I medium garlic clove, peeled

¼ cup fresh lemon juice

½ cup plus 1 tablespoon tahini

¾ teaspoon ground cumin

I teaspoon kosher salt, or to taste

6 tablespoons ice water, plus more as needed

2 ice cubes

2 tablespoons extra-virgin olive oil

BEEF

2 tablespoons extra-virgin olive oil

12 ounces sirloin steak, cut into small dice

¼ teaspoon ground cumin

½ teaspoon ground sumac

¼ teaspoon ground paprika

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR SERVING

Extra-virgin olive oil, for drizzling

Ground sumac, for sprinkling

Chopped fresh parsley, for garnish

Directions

Make the pita chips: Preheat the oven to 400°F.

Slice pitas in half through the diameter. Then peel each half apart and tear so you have 4 pieces from each pita. In a small bowl, mix together the olive oil, black pepper, red pepper flakes, and garlic salt. Using a pastry brush, brush both sides of the pita pieces with the olive oil mixture. Slice each piece into 3 or 4 triangles. Place the oiled pieces in a single layer on a baking sheet.

Bake for 3 to 4 minutes. Flip the chips for even cooking and bake until lightly golden brown and crispy on both sides, 3 to 4 minutes longer. Remove from the oven and let cool completely.

Make the hummus: In a food processor, combine the chickpeas and garlic and blend until it becomes a stiff paste. Add the lemon juice, tahini, cumin, and salt and continue to process. Add the ice water, ice cubes, and olive oil and blend until smooth and creamy. Add ½ to 1 tablespoon more water to obtain your desired consistency. Place the hummus on a serving platter and use the back of a spoon to create waves on top.

Prepare the beef: Preheat a medium skillet or saucepan over high heat. Add the olive oil and beef to the hot pan and cook, stirring constantly, until seared and lightly browned, 2 to 3 minutes. Add the cumin, sumac, paprika, salt, and pepper and stir to combine. Continue to cook, while stirring, until caramelized, 2 to 3 minutes. Remove from the heat.

To serve: Top the hummus with the hot beef, a drizzle of olive oil and a sprinkling sumac and fresh parsley. Serve with fresh pita chips on the side.

Notes

A pro tip from my kitchen to yours: Invest in Middle Eastern tahini from international markets. The quality of tahini can make or break your hummus. Poor-quality tahini can be bitter or overly thick and can detract from the taste and texture of your dish. So choose your tahini wisely for that smooth, rich hummus we all crave.

Notes

* Store the hummus in a jar in the refrigerator for 7 to 1o days. You can remove from the fridge and serve with any toppings you want. I highly recommend serving it with diced giardiniera and lightly drizzled with the pickling liquid. * To store the pita chips, place them in a bowl on the countertop. Your household will enjoy a healthy snack every time they walk through the kitchen.