Chummus
1 (16-oz./450-g.) package Gefen Ready- to-Eat Chickpeas (set aside a handful for the garnish)
1/2 cup Haddar Tahini paste
juice of 4 lemons
1 cup water
4 cloves garlic, minced
1 teaspoon salt
Meat
2 tablespoons Gefen Olive Oil
1 large onion, diced
3 cloves garlic, crushed
1 teaspoon chili powder
1–2 teaspoons cumin
2 tablespoons paprika
2 tablespoons sweet chili sauce
1 pound (1/2 kilogram) ground beef
1 (6-oz./170-g.) package portobello mushrooms, chopped
juice of 1 lime
1/4 - 1/2 cup chummus, recipe follows
1 teaspoon salt
1/2 teaspoon pepper
Prepare the Chummus
Process the chummus ingredients together to form a pourable mixture. Set aside.
Prepare the Meat Mixture
In a large frying pan, sauté onions in olive oil over medium heat for approximately 15 minutes. Add crushed garlic and spices. Stir until combined.
Add ground beef and raise the heat to high. Stir and break up beef until it’s crumbly and browned.
Add in chopped mushrooms. Continue to stir. Add the lime juice, chili sauce, and chummus. Stir until combined. Allow the mixture to simmer until completely cooked through.
To Serve
Meanwhile, take remaining chickpeas and sprinkle with paprika. Heat in a small frying pan with olive oil until toasted.
Spoon the meat mixture in the center of a platter. Make a well in the center of the mixture and spoon the chummus into it.
Drizzle with a little olive oil and paprika. Top with toasted chickpeas.