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!
1
Add your ground wagyu to the pan. I’m cooking with one pound but you only need half for the hummus.
2
Once wagyu has browned slightly turn heat to low. Add 1/4 cup onion and 2 tbsp minced garlic.
3
Once garlic and onions are fragrant ( about 5 min), remove meat from heat and set aside.
4
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.
5
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.
6
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.
7
Add in about 2-3 tbsp ice water to tahini to make it extra creamy!
8
Back to the beans! After 20 min go ahead and remove from heat, drain and rinse well.
9
Add your drained and rinsed chick peas to your tahini in blender. Add lemon juice and garlic. Add about 1 tbsp smoked paprika.
10
Start blending. Add one tbsp olive oil, blend and then add another tbsp olive oil and keep blending.
11
Add a few tsp salt and add 2 more tbsp ice water, blend until that creamy consistency!
12
Talk about CREAMY!!!
13
Scoop your creamy hummus into a bowl! Top with your spiced wagyu, tomato, sesame seeds, cilantro and drizzle of EVOO!
14
When I dip, you dip, and then we dip!
15
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