Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Green Hummus, Beef, and Tortilla Chips

Bring a pot of water to boil, add the spinach, and cook for 1 minute. Transfer the spinach to ice-cold water.

In a medium-sized saucepan, heat olive oil and sauté garlic for 1 minute. Add the ground beef and season with paprika, cumin, salt, and pepper. Let it cook untouched for 4 minutes, then pour in the red wine. Using a wooden spatula, begin breaking apart the meat, stirring occasionally and crumbling it into as small pieces as possible. Continue to cook for an additional 4-5 minutes. Reduce the heat and let it simmer.

Cut the tortillas into quarters. Fry them in canola oil until golden. Transfer the fried tortilla chips to a bowl lined with paper towels. Once cooled, season with salt to taste.

Drain and rinse the chickpeas under cold water. Squeeze the excess water from the blanched spinach. In a food processor, combine the spinach, chickpeas, garlic, lemon juice, ice cubes, tahini, olive oil, and kosher salt. Blend until smooth, adding water one tablespoon at a time if the hummus is too thick. Taste and adjust seasoning if necessary.

Spread the hummus on a plate, and mound the ground beef in the center. Drizzle with additional olive oil and garnish with chopped parsley and toasted pine nuts. Serve with the tortilla chips on the side.

Yarin Shachagi

Green Hummus, Beef, and Tortilla Chips

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