03 Nov

Prepared by: Nouran Attaia - Admissions Officer

Duration of Preparation: 10 Minutes



2 cups Chick Peas
2 tbsp. Sesame Paste
¼ cup Lemon Juice
2 small Cloves Garlic
2 tbsp. Water
½ tsp. Salt
Olive Oil for Serving


¼ kg. Minced Rib eye
2 tbsp. Vegetable oil
½ tsp. Salt
1 tsp. 7 Spices
¼ tsp. Black Pepper
3 tbsp. Pine Nuts



Drain and rinse the can of chickpeas. Proceed to peel them one by one. The skin should easily come off (Peeling optional but recommended.)
Place the chickpeas into a food processor along with the tahini, garlic cloves, salt and lemon juice. Puree for about 1-2 minutes
Add the water 1 tablespoon at a time to get the perfect consistency. Style hummus in bowl and set aside
In a small skillet, heat up 1 tablespoon of oil. Add the pine nuts and sauté for 2-3 minutes on medium-high heat until golden brown and toasted
Set aside 


Add the remaining tablespoon of oil and minced beef Sauté for 2 minutes on medium heat
Season with seven spices, salt, pepper and cook for a couple more minutes
Add the toasted pine nuts and mix well
Top the hummus with beef mixture and drizzle with olive oil

Note: Can be served warm or cold with pita bread