Hummus Basar

• total time: 10 hours 46 minutes

Ingredients

For the Homemade Hummus:

4 cups raw garbanzo beans (chickpeas), soaked overnight (you won't use all — store extra cooked beans in the fridge)

1 cup pure sesame paste (tahini)

Juice from 2 lemons

2 teaspoons salt

¾ cup water (adjust as needed)

4 cloves garlic

For the Basar (Spiced Beef):

1 pound boneless short ribs, cut into small cubes

2 teaspoons cumin

1 teaspoon black pepper

1–2 teaspoons salt (to taste)

½ cup pine nuts

About 4 tablespoons oil (olive oil or neutral oil)

For Garnish:

Chopped fresh parsley

Paprika

Drizzle of olive oil

Warm pita bread, for serving

Directions

Prepare the Garbanzo Beans:

Soak 4 cups of raw garbanzo beans in a large bowl with plenty of water overnight (at least 8 hours).

Drain and rinse well.

Transfer to a large pot filled with fresh water, bring to a boil, and skim off any foam that rises.

Lower the heat and simmer for 2–3 hours, until very tender, adding water if needed.

Shortcut: You can use 3 cups of canned garbanzo beans if you prefer.)*

Make the Hummus:

In a food processor or blender, add your prepared chickpeas, tahini, garlic, salt, and fresh lemon juice.

Begin blending and slowly add water as needed to reach a smooth, creamy consistency.

Blend for 5–6 minutes until completely silky.

Taste and adjust seasoning if needed.

Prepare the Basar (Meat):

Cut boneless short ribs into thin strips, then into small cubes.

Heat oil in a pan over medium heat.

Add the beef and brown the meat, stirring occasionally.

Season with cumin, black pepper, and salt.

Cook for about 5–7 minutes, stirring occasionally.

Add pine nuts and cook for another 5 minutes until meat is fully cooked and pine nuts are golden.

Remove from heat.

Assemble the Hummus Plates:

Spread a generous scoop of hummus onto a plate, swirling it around to create a thick rim with a well in the center.

Fill the center with the hot spiced beef and pine nuts.

Garnish with paprika, chopped parsley, and a drizzle of olive oil.

Serve immediately with warm pita bread.

Tip:

This dish is best served fresh and warm, but the hummus can be made a day ahead and kept in the fridge. Just bring it to room temperature before plating!