Spiced Wagyu Beef with Creamy Dreamy Hummus
2 cans
Garbanzo Beans
1/2 lb
Wagyu Beef
1/4 cup
Onion (fine dice)
2 tbsp
Minced garlic cloves
1-2 Lemons Or Limes + Zest
1 teaspoon Baking Soda
2-3 tbsp
Olive oil
Tomatoes And Cilantro For Garnish
Pita, Sourdough And Other Dippers!
Add 2 cans beans ( I used one garbanzo and one great northern) to a bowl water. Let soak for 4 hours. Skip this step if you are in a hurry!
Add your ground wagyu to the pan. I’m cooking with one pound but you only need half for the hummus.
Once wagyu has browned slightly turn heat to low. Add 1/4 cup onion and 2 tbsp minced garlic.
Once garlic and onions are fragrant ( about 5 min), remove meat from heat and set aside.
Add your soaked, rinsed and drained beans to a pan. Add one tsp baking soda and add enough water to cover beans. Boil on high heat for about 15 min.
While your beans are boiling, add the juice of one lemon & one lime to bowl. Mince 4 cloves of garlic and add to juice. Add pinch of salt and let sit.
Let garlic sit with juices for at least 10 min. Meanwhile add 3/4 to one cup good quality tahini to a blender or processor.
Add in about 2-3 tbsp ice water to tahini to make it extra creamy!
Back to the beans! After 20 min go ahead and remove from heat, drain and rinse well.
Add your drained and rinsed chick peas to your tahini in blender. Add lemon juice and garlic. Add about 1 tbsp smoked paprika.
Start blending. Add one tbsp olive oil, blend and then add another tbsp olive oil and keep blending.
Add a few tsp salt and add 2 more tbsp ice water, blend until that creamy consistency!
Talk about CREAMY!!!
Scoop your creamy hummus into a bowl! Top with your spiced wagyu, tomato, sesame seeds, cilantro and drizzle of EVOO!
When I dip, you dip, and then we dip!
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