Hummus

Hummus and pita, on of my absolute favorite dishes of all time…. but elevated with date braised beef short ribs.

The creamiest hummus, served warm with amazing pita bread and the short ribs are fall of the bone tender in a sweet and spicy date sauce. You cannot beat it.

Try this recipe, share it with the people you love….. if there is any left to share of course!

Hummus:

• 2 jars Jovial brand chickpeas (13oz ea)

• 4 cloves garlic, peeled, smashed

• 1 large shallot, peeled, sliced

• salt to taste

• 1 tsp ground cumin

• 1 jar Soom tahini (11oz)

• 2 tbsp Graza extra virgin olive oil

• 2 lemons, juiced

• 1 cup of ice

1. in a small pot, add the chickpeas and the liquid, the garlic, shallot, salt and cumin and place the pot over medium high heat. Bring to a boil, then reduce the heat to medium and simmer stirring occasionally, until the liquid is reduced by half. Also, blending the chickpeas while warm will result in a much smoother hummus!

2. transfer your cooked chickpeas and the reduced liquid to a blender, or food processor, and add the rest of the ingredients and blend until very smooth!

3. you can make it ahead of time, but nothing beats warm, fresh hummus!

Date braised short ribs:

• 2-3 pounds of bone in beef short ribs, cut into 1 bone pieces. Your butcher can assist you in this!

• salt to taste

• 1 tsp aleppo chili flakes

• 1 tsp ground cumin

• 1 tsp urfa chili flakes

• 1 tsp ground black pepper

• 1 tsp ground sumac

• 1/2 cup Graza extra virgin olive oil

• 2 yellow onions, peeled, sliced in half

• 1 head garlic, sliced in half

• 2 ea star anise

• 2 cinnamon sticks

• 2 bay leaves

• 1 dozen medjool dates

• 1 cup sherry vinegar

• 3 cups beef bone broth

• 1 cup Dvash organics date syrup

• 3 sprigs thyme

• 2 sprigs parsley

1. set a large pot over high heat, then go season your short ribs!

2. season your short ribs with salt, cumin, black pepper, urfa chili, aleppo chili and sumac

3. add olive oil to your pre heated large pot and sear your short ribs on both sides, then remove

4. add your onions and garlic and sear them until dark golden brown, then add your bay leaves, cinnamon sticks, dates and star anise and sear for another 2-3 minutes

5. then add back your beef short ribs and deglaze the pot with sherry vinegar and reduce the vinegar by half, then add in the rest of your ingredients and bring the liquid to a boil.

6. while your liquid is coming up to a boil, turn your oven to 300 degrees Fahrenheit.

7. once your oven is up to 300, add a lid to your pot and into the oven it goes for 3.5 hours

8. remove your pot from the oven, strain out all of the ingredients, pull and shred the meat off the bone and add the pulled meat into your strained liquid. mix well and this will top your hummus!

Enjoy with some of Angel Bakeries Pita and any fresh herbs you have on hand. I always love adding parsely, a little more ground sumac and some really good olive oil!

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