Wagyu Short Rib Hummus Recipe

Drain canned chickpeas, reserving 1/4 cup of the aquafaba (or use ice water). For creamier hummus, remove skins by gently rubbing between fingers (optional).

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin, salt and 2 tablespoons olive oil. Process until coarse and then stream in the reserved aquafaba or ice water while the processor runs to reach a smooth, creamy consistency (about 1–2 minutes).

Taste and adjust seasoning with additional salt, lemon, or olive oil. Transfer hummus to a shallow serving bowl and smooth the top with the back of a spoon.

Preheat oven to 300°F (150°C). Pat the short ribs dry. Season both sides with kosher salt, black pepper, and garlic powder.

Heat 1 tablespoon olive oil in a heavy oven-safe skillet or Dutch oven over medium-high heat. Sear short ribs 2–3 minutes per side until deeply browned.

Add 1 cup beef stock to the pan (to deglaze), bring to a simmer, cover with lid or foil, and transfer to the oven. Braise for 2 to 2.5 hours, or until the meat is very tender and pulls apart easily.

Remove ribs from oven and let rest 10 minutes. Shred or slice short rib meat into bite-sized pieces, reserving a tablespoon of pan juices to drizzle over the meat for moisture.

Combine za'atar and oregano in a small bowl. Set aside to sprinkle over finished dish. No cooking required.

In a small saucepan combine white wine vinegar, water, sugar, and salt. Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Place julienned carrots in a jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 20 minutes (can be made several hours ahead). Drain before assembling.

In a blender or food processor combine roasted red peppers, toasted almonds, garlic, sherry vinegar, smoked paprika, olive oil, and a pinch of salt. Blend until mostly smooth but with slight texture, scraping down sides as needed.

Transfer romesco to a bowl and fold in crumbled feta. Taste and adjust salt or vinegar if needed. Keep chilled until assembly.

Toss cucumber, cherry tomatoes, red onion, parsley, lemon juice, olive oil, salt and pepper in a small bowl. Let sit 5–10 minutes to meld flavors.

Spoon a generous layer (about 3/4 to 1 cup) of hummus onto the center of a shallow serving plate, smoothing the top and creating a slight well in the middle.

Top the hummus with shredded Wagyu short rib pieces (about 6–8 ounces distributed), drizzle reserved pan juices and 1 tablespoon extra-virgin olive oil over the meat.

Dot spoonfuls of feta romesco around the meat, and scatter a few tablespoons of Mediterranean relish and a small handful of pickled carrots for brightness.

Sprinkle za'atar evenly over the plate, finish with remaining tablespoon of EVOO and a light dusting of crumbled feta. Serve immediately with toasted pita wedges.