Make-ahead:
The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy chickpea spread.
1 cup dried chickpeas, soaked overnight with 1/2 teaspoon baking soda, drained and rinsed
**Kosher salt**
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
**Freshly ground pepper**
1 garlic clove, crushed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon pine nuts
3 ounces lean ground beef (ground turkey)
**Pinch of ground allspice**
**Paprika, for dusting**
1 . In a medium saucepan, cover the chickpeas with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until the chickpeas are tender, 45 minutes; add more water as needed to keep them covered; drain, reserving 1/3 cup of the cooking liquid.
2 . In a food processor, puree the chickpeas with the reserved cooking liquid, tahini, lemon juice and garlic until very smooth. Season the hummus with salt and pepper, then scrape it into a shallow bowl.
3 . In a small skillet, heat the 2 tablespoons of olive oil until shimmering. Add the pine nuts and cook over moderate heat, stirring, until golden, 3 minutes. Using a slotted spoon, transfer the pine nuts to paper towels.
4 . Add the ground beef to the skillet and season with salt, pepper and the allspice. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the meat to paper towels. Spoon the meat and pine nuts onto the hummus, drizzle with the olive oil and dust with paprika.
MAKE AHEAD:
The hummus can be prepared through Step 2 and refrigerated for up to 2 days.
SUGGESTED PAIRING:
Juicy Spanish Garnacha blend.
