Creamy homemade hummus topped with spiced vegan mince, pine nuts, and Lebanese seasonings. The best way to eat hummus!
Ingredients
Hummus
- 2 × 210 g cooked chickpeas, canned and drained (420 g total)
- 2 garlic cloves
- juice of 1 lemon or lime
- 100 ml liquid tahini (1 dl)
- 1 tsp ground cumin
- 50-100 ml water (½-1 dl)
- salt to taste
Vegan Mince
- 400 g plant-based mince
- 3 garlic cloves
- 1 large red or yellow onion
- 1 tbsp dried mint (15 ml)
- 1 tbsp paprika powder (15 ml)
- 1 tbsp ground cumin (15 ml)
- 1½ tsp chili powder
- 2 tbsp tomato paste (30 ml)
- 1½ tbsp soy sauce (22.5 ml)
- 300 ml water (3 dl)
- juice of ½ lemon
- olive oil for cooking
Toppings
- 100 g walnuts or pine nuts
- 1 tsp paprika or sumac
- olive oil to taste
Instructions
Make the Hummus
- Whisk tahini with garlic, lemon juice, and water until creamy and smooth.
- Add chickpeas and blend until completely smooth.
- Season with salt and cumin to taste.
Make the Vegan Mince
- Dice the onion and mince the garlic.
- Sauté onion and garlic in olive oil with tomato paste and all the spices (dried mint, paprika, cumin, chili powder) until fragrant.
- Add plant-based mince and let it firm up without stirring for a few minutes before breaking it into chunks.
- Pour in water and simmer until desired consistency is reached.
- Season with salt, lemon juice, and adjust spices as needed.
Toast the Nuts
- Toast walnuts or pine nuts in a dry pan until golden and fragrant.
Assembly
- Spread hummus generously in serving bowls.
- Top with warm spiced mince.
- Drizzle with good quality olive oil.
- Scatter toasted nuts over the top.
- Finish with a sprinkle of paprika or sumac.
Notes
Hummus consistency: Adjust water amount to achieve your preferred creaminess. Start with less and add more as needed.
Nuts: Pine nuts are traditional, but walnuts work well and are more economical.
Serving: Serve with warm pita bread or flatbread for scooping.
Source: https://javligtgott.se/recept/hummusbowl-med-libanesisk-vegofars-hummus-b-lahme/