Hummus With Spiced Beef And Pine Nuts

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   1. In a medium saucepan, cover the chickpeas with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until the chickpeas are tender, 45 minutes; add more water as needed to keep them covered; drain, reserving 1/3 cup of the cooking liquid.

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   2. In a food processor, puree the chickpeas with the reserved cooking liquid, tahini, lemon juice and garlic until very smooth. Season the hummus with salt and pepper, then scrape it into a shallow bowl.

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   3. In a small skillet, heat the 2 tablespoons of olive oil until shimmering. Add the pine nuts and cook over moderate heat, stirring, until golden, 3 minutes. Using a slotted spoon, transfer the pine nuts to paper towels.

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   4. Add the ground beef to the skillet and season with salt, pepper and the allspice. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the meat to paper towels. Spoon the meat and pine nuts onto the hummus, drizzle with the olive oil and dust with paprika.

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   Make Ahead The hummus can be prepared through Step 2 and refrigerated for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.