Tuesday, November 10, 2020

Hummus with Spiced Summer Squash and Ground Meat


This simple dish, created by Deb Perelman for Bon Appétit, was a surprise hit. I obviously thought I would like it (otherwise I wouldn’t have made it), but the fact that the Little Prince not only ate it heartily, but asked for seconds, was unexpected! It would have been even better with warm pita. 

For the hummus 
2 15-oz. cans chickpeas, rinsed and drained 
1 garlic clove, coarsely shopped 
½ cup tahini 
3 Tbsp. fresh lemon juice 
1 ¼ tsp. kosher salt 
½ cup warm water 

For the meat and assembly 
2 tsp. kosher salt 
1 ½ tsp. ground coriander 
1 ½ tsp. ground cumin 
¼ tsp. crushed red pepper flakes (optional) 
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 
1 lb. ground lamb or beef (I used the latter) 
3 garlic cloves, thinly sliced, divided 
1 lb. summer squash or zucchini, cut into ¾” pieces (I peeled mine) 
¼ cup chopped parsley or cilantro 

For the hummus 
Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate. 

For the meat and assembly 
Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1¼"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus. 

Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

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