Hummus Cu Carne De Vita Si Rodie Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse. For smoother hummus, optionally peel a few chickpeas by pinching the skins off.

In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, ground cumin and salt. Pulse to combine.

With the processor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons cold water until mixture becomes very smooth and creamy. Scrape down the bowl as needed. Taste and adjust salt, lemon, or cumin.

Transfer hummus to a shallow serving dish. Create a shallow well in the center and drizzle a little extra olive oil on top and dust with smoked paprika if using.

Pat steak dry and cut into thin slices or small cubes if not already prepared. Season with coarse salt, black pepper, smoked paprika and oregano. Toss with 1 teaspoon red wine vinegar to help tenderize and 1 tablespoon olive oil and the chopped garlic.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the seasoned beef in a single layer (do in batches if necessary). Sear for 1–2 minutes per side for thin slices or 3–4 minutes total for small cubes, until browned and cooked to desired doneness.

Remove beef from pan and let rest briefly on a plate for 2 minutes so juices redistribute.

In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice and 1/4 teaspoon sea salt to make a simple dressing for the salad.

Toss mixed salad leaves lightly with the dressing.

Spoon the hummus onto the center of a large serving plate, spreading it into a circle with a shallow well in the middle. Arrange dressed salad leaves to one side or around the hummus.

Pile the rested beef on top of the hummus or in the well created. Scatter pomegranate seeds evenly over the beef and hummus for bright, tart bursts.

Finish with an additional drizzle of extra virgin olive oil over the whole dish, a light sprinkle of smoked paprika if desired, and serve with warm pita or flatbread on the side.