Superbowl Sunday is around the corner! And I think this layered hummus dip will be a huge hit! This hummus has four amazing layers that come together perfectly. This dip is creamy and has an earthy, nutty flavor. The creaminess of the hummus and spicy avocado sauce topped with whole chickpeas, flavorful ground beef, and crunchy almond bits make the perfect bite every time! Its light beige color makes it a perfect canvas for colorful toppings such as parsley or other greens, brown beef bits, red Aleppo pepper, and purple sumac. Hummus is one of the best healthy snacks. It makes the perfect appetizer dip for pita, chips, crackers, and all your favorite fresh or roasted veggies. Basically, you can dunk anything into hummus and it'll be quite great!
1 1/2 (14 oz) can Chickpeas in Brine, drained (save remaining 1/2 can for serving)
5 Ice cubes
1/2 cup tahini
1/4 cup lemon juice
1/2 teaspoon salt
1 Anaheim Pepper
1 Serrano Pepper
1/2 clove garlic
1/3 cup lemon juice
2 tablespoons ghee, butter, or olive oil
1/2 pound lean ground beef
1 tablespoon salt
1 tablespoon Arabic Seven Spices
1/2 tablespoon sumac
Ghee, butter, or olive oil
1/2 can chickpeas
Drain the chickpeas and place them in a food processor with ice cubes. Pulse for 3 minutes.
Add tahini, lemon juice, and salt. Continue to pulse for 5 minutes, scraping down the sides if necessary. The longer you blend it, the better.
Place all ingredients into the food processor and blend well.
Melt ghee and add in ground beef.
Add salt, seven spice, and sumac and mix till completely and evenly incorporated.
Brown well and remove from heat.
Melt ghee in a pan and add slivered almonds. Toast until golden.
To assemble, place the hummus into a plate, top with remaining 1/2 can of chickpeas, spicy sauce, beef, and almonds.
Serve topped with olive oil, Aleppo pepper, cumin, sumac, and/or herbs, with pita bread, pita chips, crackers, and/or crudite veggies. The options are unlimited.