Crispy Short Rib Hummus Recipe

Blend Chickpeas

In a food processor, combine the canned chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, ground cumin, and water. Blend until smooth and creamy. If the mixture is too thick, add additional water, one tablespoon at a time, until desired consistency is reached.

Season and Cook Short Ribs

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Add Sherry and Beef Jus

Reduce the heat to low, add the sherry to deglaze the skillet, scraping up any browned bits. Pour in the beef jus, cover the skillet, and transfer it to the preheated oven. Cook for about 2.5 hours or until the ribs are tender and easily pull apart.

Crisp the Ribs

Once cooked, remove the short ribs from the oven and let them cool slightly. Shred the meat and place it on a baking sheet. Broil in the oven for 5-7 minutes until the edges are crispy and caramelized.

Serve

In a serving bowl, spread the hummus base evenly. Top with the crispy short ribs, grilled onions, and drizzle with any remaining beef jus. Serve with pita chips or fresh vegetables for dipping.