I got the recipe from the Food & Wine. It was a good and comforting dish. I added more lemon to brighten the flavor.
1 cup dried chickpeas, soaked overnight with 1/2 teaspoon baking soda, drained and rinsed
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
Freshly ground pepper
1 garlic clove, crushed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon pine nuts
3 ounces lean ground beef
Pinch of ground allspice
Paprika, for dusting
How to make the recipe
In a medium saucepan, cover the chickpeas with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until the chickpeas are tender, 45 minutes; add more water as needed to keep them covered; drain, reserving 1/3 cup of the cooking liquid.
In a food processor, puree the chickpeas with the reserved cooking liquid, tahini, lemon juice and garlic until very smooth. Season the hummus with salt and pepper, then scrape it into a shallow bowl.
Add the ground beef to the skillet and season with salt, pepper and the allspice. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the meat to paper towels. Spoon the meat and pine nuts onto the hummus, drizzle with the olive oil and dust with paprika.