Hummus with Beef (Hummus bil Lahmeh)

A favourite from my childhood and it’s called “Hummus bil Lahme” which translates to hummus with beef. Creamy hummus is spread out on a large platter, adorned with lots of small pieces of tender steak that cook quickly in a skillet. Choosing the perfect cut of beef, as well as preparing and cooking it properly, makes a world of difference. Ontario Beef is delicious and versatile. The way the steak is prepared – cubed, creating lots of little pieces can feed many which in my opinion makes for an affordable protein filled meal. You’re supporting local farmers and butcher shops every time you opt for Ontario Beef. Head over to the Ontario Beef website where you can find a full guide on how to choose the perfect cut for your next dish. #ad #ontbeeflocalflavour #OntarioBeef #SustainableBeef #LocalOntarioBeef

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a can of chickpeas on medium heat for 10 minutes. Strain the chickpeas (saving its water). For a smoother hummus, rub them between your palms and the skins float to the top, then toss. In a blender add warm chickpeas, water, and ice cubes. Blend well. Scrape the sides then add tahini, lemon juice, cumin, and salt. Blend. Taste and adjust. In a large platter spread out the hummus creating a well in the middle for the beef.

Step 2

In a skillet on medium heat, sauté the pine nuts and olive oil for about 30 seconds or until golden. Set aside on a plate.

Step 3

Trim steak of excess fat. Dice in small ½ inch cubes. Optional to freeze the steak for 30 minutes prior for easier dicing. In the same skillet on high heat, add the olive oil and cubed Ontario Top Sirloin. Spread the pieces out evenly. Let any excess water evaporate and then toss with Arabic 7 spice (or allspice), black pepper and salt. Spread evenly again and let it brown on the other side. This should only take 4 minutes.

Step 4

Transfer the cooked beef in to the well. Garnish with the pine nuts with its oil.