Middle Eastern spiced meat over hummus just may be the heartiest hummus ever! Hushwee Hummus with Charred Tomatoes is basically a meal and I’m not mad about it.
Happy Halloween! I know it’s technically not a Jewish holiday (and by technically, I mean not at all), but I just love any excuse to dress up. Especially as my favorite Jewish foods! But I’ll tell you, I’m feeling it today after a full Halloweekend of frolicking. #old. So today I’m definitely craving the comfort food, and this hearty hummus inspired by my friend Liz’s new cookbook does the trick!
According to Liz: “a staple in Middle Eastern cuisine, hushwee is a humble, flavor-packed dish made of ground meat cooked in clarified butter then seasoned with cinnamon and toasted pine nuts. It’s fast enough to make for a busy weeknight dinner but special enough to serve during the holidays. In fact, one of my fondest Thanksgiving
memories is mixing it together with
mashed potatoes.” YUM. Like a middle eastern shepherds pie! (OMG must make that.)
Liz focuses on healthy but approachable food on her blog, The Lemon Bowl, with a mix of travel and family. I love how her recipes are simple but full of flavor and soul. And she’s so sweet! She recently came out with a whole line of e-cookbooks inspired by her ancestry (Jewish! Mexican! Italian! Syrian!) and I was pumped to try out her hushwee recipe from the Ultimate Syrian Sunday Dinner. I tweaked it slightly to make it kosher, and chose to serve mine over hummus because duh.
The earthy spices mix with tart charred tomatoes is just so good. I ate this all up!! Luckily, I don’t have to wear a unitard for another year. 🙂
Hushwee Hummus with Charred Tomatoes
Liz Della Croce
Middle Eastern spiced meat over hummus just may be the heartiest hummus ever! Hushwee Hummus with Charred Tomatoes is basically a meal.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
- 2 tablespoons extra virgin olive oil
- 1 medium onion minced
- 2 garlic cloves minced
- 1 pound ground lamb or sirloin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon nutmeg
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/2 cup toasted pine nuts I used almonds because that’s what I had!
- 1/2 cup cherry tomatoes
- 1/2 cup hummus
- Minced parsley chives, lemon zest as garnish
In a deep saute pan, heat olive oil over medium heat, then add the meat. Season with
salt and pepper and begin browning the meat until most of the fat evaporates and meat is cooked, about 8 minutes.
Drain most of the fat from the pan and discard. Add onions to the pan. Continue to sauté
until translucent, about 7-9 additional minutes.
Add garlic and all the spices and saute for 2 more minutes.
Stir in toasted pine nuts before serving and garnish with fresh minced parsley to
To char tomatoes, toss tomatoes with a drizzle of olive oil, salt and pepper and roast in a single layer on a foiled lined baking sheet for 15-20 minutes at 350 degrees F, or until they burst and are browned.
I served mine over hummus with a drizzle of olive oil, charred tomatoes, parsley, chives and lemon zest.
Notes: To toast pine nuts evenly, bake on a sheet pan or cookie sheet in a single
layer in a 350-degree oven for 6-7 minutes or until golden brown.
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