Ekin Sautéed Hummus with Lamb 

• 2 tbsp butter
• 2 tbsp pine nuts
• 1 onion
• 500 g diced beef
• Salt
• Black pepper
• 500 g Ekin chickpeas
• 3 cloves of garlic
• Juice of 1 lemon
• 2 tbsp tahini
• 2 tbsp olive oil
• Salt
• ½ tsp cumin
• 1 tsp sumac
• Olive oil
• Shallot

Melt the butter in a large pot. Add the pine nuts and sauté it until they turn pink, then add the chopped onions. Add the meat and cook it on low heat with the lid on it, stirring occasionally, until the meat is tender. Add salt and black pepper 15 minutes before removing it from heat. For the hummus, soak the chickpeas overnight. The next day, wash and put them in a pot with double the amount of water. Cook it until the chickpeas are soft. Blend the chickpeas and remaining ingredients until they are smooth. Place the hummus on a serving plate. Make a slight well in the middle and add the meat on top. Drizzle with a little olive oil and garnish it with finely-chopped shallots. Serve it hot.