Hummus ma Lahma

Hummus ma Lahma is a traditional Arabic dish that translates, quite simply, as hummus with meat. It was traditionally prepared using lamb that was preserved in rich spices to extend the shelf life of the animal. In modern times, we’ve made a shift and now use ground beef or lamb, but still season it with the traditional spices.

For the hummus, you certainly can purchase a store-bought version, but making your own is much tastier and healthier.

Garnish with some toasted pine nuts, chopped cilantro and a dash of paprika, then close your eyes and let your taste buds carry you to the Middle East.

Roasted Garlic Hummus:

Ingredients:

• 1 small head of garlic
• 1 1/2 c. prepared garbanzo beans, or one 15-oz. can
• 1 lemon, zest and juice
• 2 T. tahini
• 2 T. extra virgin olive oil
• 1 t. sea salt
• 1 t. black pepper
• 1/8 t. cayenne pepper, optional
• 1/4-1/3 c. filtered water

To roast garlic: Preheat oven to 400 degrees. While oven heats, prepare your garlic. Use your hands to remove the extra white, flaky skin layers from the bulb of garlic. Try to keep all of the cloves intact. (If one or two fall off, just set them aside for a future use.) Use a sharp paring knife to cut off the tips of the cloves.  I've found it is easiest to lay the bulb on its side and then give it a straight vertical slice.  If any bulbs miss the cut, I go back and slice them individually. Take a small piece of foil and make a little boat for the garlic. This is so any extra oil will drip onto the foil, not the floor of your oven. Place garlic in foil boat. Drizzle garlic with 1 t. olive oil. Use your fingers to massage it into the cloves. When oven is hot, roast garlic for 20-25 minutes, until golden brown. Remove from oven and cool for about 5 minutes. To remove cloves from skin, use your knife to cut a small slit lengthwise down the skin. Use a fork or your fingers to pop the cloves from the skin. If not using immediately, use the foil boat to wrap garlic and refrigerate. Garlic may be roasted up to three days in advance.

To make the hummus: Except for the water, place all ingredients in a small food processor fitted with the blade attachment. Squeeze lemon cut side up to keep seeds out. If necessary, drain and rinse beans before adding. Once all ingredients (except water) have been added, process hummus for about 2 minutes. Add 2 T. filtered water and process 2 minutes more. Add additional water one tablespoon at a time until you achieve the desired consistency. The longer you process the hummus, the smoother it will become. Enjoy immediately or refrigerate until ready to serve.

Ma Lahma…a.k.a. Spiced Arabic Meat

Ingredients:

• 1/2 lb. lean ground beef
• 1/4 t. ground cinnamon
• 1/4 t. cumin
• 1/4 t. all spice
• 1/4 t. garlic powder
• 1/4 t. paprika
• 1/4 t. black pepper
• 1/4 t. salt

Method: Heat a small skillet over medium-high heat for about 5 minutes. While skillet heats, combine seasonings in a small bowl or ramekin. Using clean hands, massage seasonings into meat. Place seasoned meat into heated skillet. Brown and crumble meat until no longer pink. Use a slotted spoon to transfer meat to a bowl.

Toasted Pine Nuts

Heat a small skillet over medium-low heat for just a few minutes. Add pine nuts, no more than can fit comfortably in a single layer. Stir constantly for 3-4 minutes, just until fragrant and lightly browned. Pour onto a paper towel to cool. Use immediately or store in an airtight container for up to one month.

Homemade Pita Chips

• Preheat oven to 400 degrees.
• Cut each piece of pita into eight triangles. Brush pita with high quality olive oil and sprinkle with coarse sea salt.
• Bake for 5-8 minutes, watching carefully to make sure they don’t burn. Serve immediately or let cool and store in an airtight container for up to a week.

Presentation for Hummus Ma Lahma…

Pour hummus into a serving dish. Make a small well in the center of the hummus. Add meat mixture. Garnish with toasted pine nuts, a swirl of olive oil, a sprinkling of chopped cilantro, and a dash of paprika. Serve with pita chips and/or sliced bell peppers.

Notes: This is a GREAT kid-friendly meal for picky eaters. Basically, your kids think they’re having chips and dip for dinner. What they don’t realize is they are getting a well-balanced portion of nutrients, fat, carbs and protein. Leftovers taste great for up to five days.

Katie Newell is a former junk food junkie turned certified nutrition coach. She is a culinary instructor, cookbook author and mama to two sweet girls. Check out her cookbook, Feeding Our Families, and find other recipes at HealthnutFoodie.com.