Hummus with Kefta Topping and Tahini Sauce

Ingredients For Kefta

1 lb. ground lamb or Beef

1 small yellow onion, grated or finely chopped with its juices reserved (about 1 ¼ cups)

½ packed cup flat-leaf parsley, finely chopped

½ packed cup cilantro, finely chopped

½ packed cup mint leaves, finely chopped

1 Tbl Ras El Hanout Blend

½ tsp fine sea salt, plus more as needed

½ tsp black pepper

Pinch of ground cayenne

2 Tbl Roasted Garlic Extra Virgin Olive Oil

Pine nuts

Cilantro

2 cups hummus

Directions for the Kefta:

Heat the olive oil in a large frying pan over a medium-high. Add the beef, onion and the juices, parsley, cilantro, mint, Ras El Hanout, salt, black pepper and cayenne and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Cover and set aside until ready to serve or keep in an airtight container in the fridge for up to two days.

Tahini Sauce

Ingredients:

4 medium-to-large cloves garlic, pressed or minced

¼ cup lemon juice

½ cup tahini

½ teaspoon fine sea salt

4-6 Tbl water as needed

Instructions sauce:

If desired, thin with additional water for a drizzly sauce. Adjust if necessary—In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.

 Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.

 Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini add more lemon, or for more overall flavor, add another pinch of salt and a pinch of ground cumin. Stir to combine.

 To assemble:

Smear the hummus on a platter, top with kefta, the tahini sauce and the pine nuts .Serve with flat bread or pita chips.