Ingredients
For the Hummus
4 cups baby spinach
1 can (15 oz) garbanzo beans (chickpeas)
2 garlic cloves
2 tbsp. lemon juice
2 ice cubes
¾ cup raw tahini
1 tbsp. olive oil
1 teaspoon kosher salt
Water, if needed
For the Ground Beef
½ lb ground beef
¼ cup olive oil
4 garlic cloves
1 teaspoon paprika
1 teaspoon cumin
¼ cup dry red wine
Salt & pepper to taste
For the Tortilla Chips
6 corn tortillas
1 cup canola oil for frying
Kosher salt, to taste
For Serving
1 teaspoon fresh parsley, chopped
1 teaspoon toasted pine nuts
Directions
Step 1
For the Spinach
Step 1
Bring a pot of water to boil, add the spinach, and cook for 1 minute. Transfer the spinach to ice-cold water.
Step 2
For the Ground Beef
Step 1
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.
Step 2
For the Tortilla Chips
Step 1
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.
Step 2
For the Hummus
Step 1
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.
Step 2
To Assemble
Step 3
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.
