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By Doreen Colondres

Enjoy my Israeli Hummus recipe, traditionally served with Lamb in Lebanon. This is the one I learned to make in Israel and the one I make at home when I get nostalgic thinking about my thinking about that wonderful land.

 For the meat:

  • 1/2 pound Churrasco, cut into thin strips
  • 1/4 tsp. Cinnamon powder
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. of zaatar
  • 1/2 tsp. Garlic powder
  • Salt and white pepper to taste

For the Hummus:

  • 1 can 15 oz. chickpeas
  • 1 clove garlic
  • 1/4 cup of tahini (sesame paste)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup cold water
  • Juice of 1/2 lemon (to taste)
  • Pinch of cumin powder
  • Salt and black pepper to taste

For the Sauce:

  • 3 tbsp. olive oil
  • A few drops of fresh lemon juice
  • 1 tsp. fresh parsley, finely chopped
  • 1 tsp. fresh mint, finely chopped
  • pinch of salt and black pepper
  • 1 tbsp. toasted pine nuts (to garnish at the end)

What you have to do:

In a blender (not a food processor), combine the hummus ingredients, taste and if is perfect set aside.  Using a skillet over high heat, toast the pine nuts for 30-45 seconds and set aside. Then on a bowl, combine all the ingredients for the sauce and set aside. Season the meat strips (you can do this the day before).  In a very hot pan, with a little olive oil, add the meat and cook until fully cooked, but juicy (medium well). Remove them from the pan and cut it into very small pieces.

Serve the hummus in a deep dish or bowl. Add the meat, the sauce and the pine nuts at the end. Serve with a soft and warm pita bread.  If you are vegetarian, try it with radishes, lettuce leaves or carrots, it will taste delicious as well.

Serve with a high acid Israeli or Greek Wine and enjoy!

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