The word “hummus” means chickpea in Arabic. The popular dip is actually called hummus im’tabell (mashed) or hummus b’tahini (with tahini). Pre food processors, hummus was made by mashing stewed chickpeas in a mortar and pestle and combining the rest of the ingredients making a smooth dip that’s traditionally eaten with Arabic bread. This dish is traditionally made using dried chickpeas that are soaked in water a little baking soda overnight, rinsed then stewed over a low simmer for up to 10 hours. However, today we have the luxury of using cooked/canned chickpeas, making this dish easy enough for a beginner to master.
Hashwi, on the other hand, is a delicious filling made with ground beef, rice, and spices that is commonly used in Lebanese cuisine for stuffing squash, grape leaves, or even cabbage. When combined with hummus (minus the rice), the resulting dish is known as hummus with hashwi, which elevates this simple appetizer to a complete meal that has become a staple dish in Lebanese cuisine.
The exact history of hummus with hashwi is not clear, but it is believed to have originated in Lebanon and has been a popular dish in the country for decades. It is commonly served as a main dish or as an appetizer, and is often enjoyed with fresh Arabic bread.
In recent years, hummus with hashwi has gained popularity around the world, with Lebanese restaurants and food bloggers showcasing their own unique takes on the classic dish. Despite its growing popularity, hummus with hashwi remains a quintessential Lebanese dish that continues to be enjoyed by locals and visitors alike. In my version, I omit the rice and add onions with toasted pine nuts with a little garlic to the hashwi. Rather than soaking chickpeas overnight, I opt for canned chickpeas but remove the skins for a smoother and creamier hummus. Making this dish is easier than one would think but it simply cannot be made to precise measurements because there are too many variables in the ingredients used. For example, you could have lemons with little juice or a lot of juice but not as tart. To to compensate for the variables, you will have to taste and adjust the seasonings according to your liking…

Hummus recipe:

1 29oz. can of Chickpeas (Rinsed and skins removed)
6-8oz. of water
¼ cup Tahini Paste (100% ground sesame seeds), I like Lebanon Valley brand.
2 small Lemons, juiced (Freshly-squeezed).
2 Cloves Garlic, peeled and chopped fine
1 teaspoon Diamond Crystal Kosher Salt.
1/2 teaspoon fresh ground Black Pepper.
1 tablespoon extra-virgin olive oil for garnish.

*Note: This is a baseline recipe for hummus, it should be made to your taste. You may want more or less of the Tahini, Lemon, Garlic, Salt or Pepper. The Tahini paste settles to the bottom of the jar, so be sure to stir well before using.

Directions:

In a large food processor, place all the ingredients and process until smooth, stopping periodically to scrap down the sides of the food processor. Give it a taste and adjust the seasoning if needed. Chill before serving and garnish with Extra Virgin Olive Oil before serving with fresh Arabic Bread and enjoy!

Hashwi recipe:

1 6-8oz ribeye steak cut into 1/2” cubes
1 tablespoon grape seed oil
1/2 cup medium chopped onions
1/2 teaspoon 7 spice
1 clove garlic finely chopped
1 tablespoon lemon juice
1 tablespoon butter
1/4 cup pine nuts
Salt and pepper to taste

In a cast iron skillet on medium high heat, add the oil and heat until you see wisp of smoke coming from the pan, about 3-5 minutes. Season the steak with salt and pepper on both sides and cut into 1/2” cubes. Add the seasoned steak to the heated pan and cook until nicely browned. Then add the onions, a pinch of salt and cook until their moisture is just about all gone. Then add the 7 spice, stirring until well incorporated. Turn off the heat, add the lemon juice, remove mixture from the pan and set aside. Using a paper towel, carefully wipe out any heavy residue from the pan and return to a medium high heat. Add the butter and pine nuts with a pinch of salt to the pan and cook while constantly stirring until golden brown. Then combine the meat mixture with the pine nuts to warm it up for about 30 seconds and then pour the meat pine nut mixture over the hummus.
Garnish with fresh parsley and drizzle of extra virgin olive oil and enjoy with some fresh Arabic bread…

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