Spiced Beef Topping for Hummus

Tags: beef - Middle Eastern - GF - GF Beef - GF Middle Eastern
Active Time: 25 minutes
Passive Time: 10 minutes
Serves: 2 cups

A great addition to any hummus

Milk Street

• Ground beef: 1/2 lb, 90% lean
• Water: 3/4 cup, divided
• Garlic: 2 cloves, grated
• Sweet paprika: 2 tsp
• Kosher salt: 2/3 tsp
• Cinnamon: 1/2 tsp, ground
• Cumin: 1/2 tsp, ground
• Dried oregano: 1/2 tsp
• Cayenne pepper: 1/2 tsp
  
  
• Yellow onion: 1/2 large, finely chopped (about 1 cup)
• Extra virgin olive oil: 1 tbsp
  
  
• Tomato paste: 2 tbsp
  
  
• Fresh parsley or mint: 2 tbsp
• Lemon juice: 1/2 tbsp
• Tahini: to serve

• Original inspiration was from kawarma, which is made from lamb, so you could probably sub in lamb if wanted
• Pretty good by itself, without hummus, but is made to go with hummus
• Paprika is a pretty loose definition, but sweet paprika is pretty distinct. You could probably sub normal or even hot paprika

1. In a medium bowl, use your hands to mix together the beef, paprika, salt, cinnamon, cumin, oregano, cayenne, garlic, and 2 tbsp water
2. In a 10 inch skillet over medium-high heat, add the ground beef mixture, onion, and olive oil. Cook, stirring occasionally and breaking up the meat, until the onion is softened and the beef is no longer pink, 6 - 8 minutes.
3. Stir in the tomato paste and cook until fragrant, about 30 seconds
4. Add the remaining 10 tbsp water and cook, scraping the pan, until the water has evaporated and the mixture begins to sizzle, about5 minutes. Off the heat, stir in the lemon juice and parsley. Taste and season with salt. Spoon over hummus, then drizzle with tahini