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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Hummus Recipe

Hummus Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Hummus Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (drained, reserve liquid); 0.5 cups tahini; 3 tbsp fresh lemon juice; 2 cloves garlic cloves (minced); 3 tbsp extra-virgin olive oil (plus more to finish); 0.5 tsp ground cumin; 1 tsp fine sea salt; 3 tbsp reserved chickpea liquid or cold water; 0.25 tsp smoked paprika (optional, for garnish); 1 lb boneless beef (flank or skirt), thinly sliced; 0.25 cups plain yogurt (for marinade); 1 tbsp olive oil (for marinade); 1 tbsp lemon juice (for marinade); 1 clove garlic (minced, for marinade); 1 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp ground paprika; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cups fresh parsley (finely chopped); 0.25 cups pomegranate seeds; 2 tbsp extra-virgin olive oil (to drizzle); 2 wedges lemon wedges (optional)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time1h

Serves4

Classic hummus topped with tender beef shawarma, parsley, and pomegranate seeds.

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Ingredients

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Hummus

2 cups canned chickpeas (drained, reserve liquid)

1/2 cups Tahini

3 tbsp fresh lemon juice

2 cloves garlic cloves (minced)

3 tbsp extra-virgin olive oil (plus more to finish)

1/2 tsp Ground cumin

1 tsp fine sea salt

3 tbsp reserved chickpea liquid or cold water

1/4 tsp smoked paprika (optional, for garnish)

Beef Shawarma Topping

1 lb boneless beef (flank or skirt), thinly sliced

1/4 cups plain yogurt (for marinade)

1 tbsp olive oil (for marinade)

1 tbsp lemon juice (for marinade)

1 clove garlic (minced, for marinade)

1 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp Ground paprika

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Garnish & Finish

1/4 cups fresh parsley (finely chopped)

1/4 cups pomegranate seeds

2 tbsp extra-virgin olive oil (to drizzle)

2 wedges lemon wedges (optional)

Method

Hummus

Prep

Drain canned chickpeas into a bowl and reserve 3 tbsp of the can liquid. For a creamier hummus, remove skins from a portion of the chickpeas by gently pinching each between fingers (optional).

Blend tahini

In a food processor, combine tahini and 1 tbsp lemon juice. Process 30–60 seconds until thickened and slightly paler; scrape down sides.

Add aromatics

Add minced garlic, remaining lemon juice (2 tbsp), ground cumin and salt to the tahini mixture. Pulse to combine.

Process chickpeas

Add half of the chickpeas and 1 tbsp olive oil to the processor and pulse to break them down. Add remaining chickpeas and process until a coarse paste forms, scraping the bowl as needed (about 1–2 minutes).

Adjust texture

With the processor running, add reserved chickpea liquid (or cold water) 1 tbsp at a time until smooth and spreadable (about 2–3 tbsp total). If mixture is too thick, add up to 1–2 more tbsp liquid. Taste and adjust salt, lemon, or cumin.

Finish

With the motor running, drizzle in 2 tbsp olive oil until fully incorporated and hummus is silky. Transfer to a shallow serving dish and use the back of a spoon to create a shallow well in the center.

Beef Shawarma Topping

Marinate

In a bowl, combine yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1 tsp cumin, 0.5 tsp coriander, 1 tsp paprika, 0.25 tsp cinnamon, 0.25 tsp allspice, 0.75 tsp kosher salt and 0.25 tsp black pepper. Add thinly sliced beef and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours (up to overnight) for best flavor.

Cook beef

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or nonstick spray. Remove beef from marinade, letting excess drip off, and add to the skillet in a single layer (work in batches if needed). Sear, stirring occasionally, until edges are caramelized and meat is cooked through, 4–6 minutes depending on thickness. If there is excess liquid in the pan, increase heat to high briefly to evaporate and let meat brown. Taste and adjust seasoning.

Rest

Remove beef to a plate and let rest 2–3 minutes; this helps juices redistribute and makes it easier to pile on the hummus.

Garnish & Assemble

Spoon the warm beef shawarma into the shallow well of the hummus, piling it in the center but leaving a border of hummus around the edge.

Drizzle 1–2 tbsp extra-virgin olive oil over the beef and hummus. Sprinkle chopped parsley evenly over the beef, then scatter pomegranate seeds for bursts of sweetness and color. Optionally dust a pinch of smoked paprika over the hummus edge and serve with lemon wedges.