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Hummus With Meat All Over It

Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers?
Answer: Put meat all over it.

Question: What’s appropriate party attire for your hummus with meat all over it?
Answer: Fresh parsley and pomegranate seeds.

Question: How do you convince a bunch of big burly farmers that it’s okay to eat dainty pink pomegranate seeds?
Answer: More meat.

Question: What are some good spices that will flatter the meat that goes all over the hummus?
Answer: Cinnamon, cumin and allspice.

Question: What are you making for your next party?
Answer: THIS.

Hummus With Meat All Over It

Makes 6–8 servings

2 tablespoons flavorless oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef (85% lean)
1 teaspoon Aleppo pepper
2 teaspoons ground cinnamon
2½ teaspoons ground cumin
¼ teaspoon ground allspice
Black pepper
Hummus
Tahini sauce
¼ cup toasted pine nuts
¼ cup pomegranate seeds
Zhoug
Chopped fresh flat-leaf parsley, for garnish
Pita chips, for serving

1) In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5–7 minutes. Add the beef and sprinkle it with the Aleppo pepper, cinnamon, cumin, allspice, ¾ teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Taste and adjust seasonings as desired.

2) Spread the hummus in a serving bowl and top it with the beef. Drizzle on the tahini sauce and sprinkle with the pine nuts, pomegranate seeds and zhoug. Sprinkle with parsley. Serve with pita chips.

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Excerpted from “Molly on the Range” by Molly Yeh. By permission of Rodale Books.

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