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Robin Ward

Persian Hummus with Spiced Minced Ribeye

Persian Hummus with Spiced Minced Ribeye - A silky-smooth hummus topped with aromatic, spiced ribeye. This high-protein Persian-style dish is perfect for dipping, sharing, and craving again and again.
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Prep Time 20 minutes
Cook Time 15 minutes
Course: #dip, #sharable, Appetizer
Cuisine: #Iranian, #Persian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the minced rib-eye:
  • 10 oz rib-eye steak (I used a pre-shaved package) *see note
  • ½ small onion, minced
  • 1 Tbsp olive oil, divided
  • 1 tsp ground cumin
  • ½ tsp sweet paprika
  • ½ tsp coriander
  • ½ tsp sumac
  • ½ tsp dried thyme
  • ¼ tsp ground ginger
  • ½ tsp crushed red pepper flakes
  • kosher salt and freshly ground black pepper
For the hummus:
  • 2 (15.5oz) cans chickpeas, drained and rinsed
  • 3 garlic cloves
  • 6 Tbsp tahini
  • ⅓ cup broth, bone broth, or water (I used unsalted homemade chicken stock.)
  • 4 ice cubes
  • 6 Tbsp freshly squeezed lemon juice, plus more as needed
  • kosher salt and freshly ground black pepper
  • crushed roasted pistachios, for garnish
  • Za'atar, for garnish

Equipment

  • cast-iron or non-stick skillet
  • food processor

Method
 

  1. If using a whole steak, cut it into ¼-inch cubes; otherwise, proceed with pre-shredded meat. In a medium bowl, combine the meat with paprika, coriander, sumac, thyme, ginger, cumin, red pepper flakes, salt, and pepper to taste. Add ½ tablespoon of olive oil, then gently massage the mixture until the seasonings are evenly distributed. Set aside to allow the flavors to meld.
  2. Heat a medium pan over medium heat and add the remaining ½ tablespoon of olive oil. Once the oil is hot, add the onion and sauté until fragrant and slightly softened. Continue cooking for 4 to 5 minutes, stirring occasionally, until the onion turns golden.
  3. Add the marinated meat to the pan and sauté for 6 to 8 minutes, stirring occasionally, until fully cooked and evenly browned.
  4. While the meat is cooking, prepare the hummus. In a food processor, combine the chickpeas, garlic, tahini, broth, ice cubes, and lemon juice. Blend for 2 to 3 minutes until a smooth, thick paste forms. Season with salt, pepper, and additional lemon juice to taste.
  5. Place the hummus in a deep plate and add the cooked meat on top.
  6. Garnish with the crushed pistachios and za'atar.

Notes

*If you’re a dog owner, you can set aside a few ounces of the ribeye before seasoning to treat your furry friend with a non-seasoned treat.