Name: Hummus bil Lahmeh (Hummus with Buttered Lamb)
Yield: Serves 4
Cuisine: Syrian
Ingredients: 1 cup (200 grams) dried chickpeas, soaked for 24 hours; ⅓ cup (80 grams) chickpea cooking liquid, frozen in cubes; 3 tablespoons lime juice; 1 garlic clove; ¼ cup (60 milliliters) olive oil; 1½ teaspoons salt; ⅓ cup (80 grams) raw tahini; 1 teaspoon crushed Aleppo daqa blend, or store-bought or homemade Baharat Spice Mix; 3 tablespoons (45 grams) butter or ghee; ½ pound (225 grams) lamb tenderloin, cut into ½-inch (1 centimeter) cubes; Salt, to taste; Toasted pine nuts, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This Aleppo-style hummus is served cold and creamy, with hot chickpeas and spicy meat piled on top.

Ingredients

For the Hummus

1 cup (200 grams) dried chickpeas, soaked for 24 hours
⅓ cup (

Method

Prepare the hummus: Drain and rinse the soaked chickpeas, transfer to a large pot with 8 cups (2 liters) water, and simmer until soft and tender, about 4 hours. Let cool. Transfer <