I modeled this dish after the Lamb Hummus at my favorite restaurant in New Orleans, Shaya. My version has a bed of hummus topped with spicy beef and then finished with crispy chickpeas for some extra crunch. Serve the hummus with your favorite pita or naan for dipping. My husband liked this so much he has already requested it be a regular at our house.

To make this #dinnerdoneby9am I make the hummus in the morning, cook and season the beef and roast the chickpeas. Then I refrigerate the hummus and beef all day and put the chickpeas in an airtight container at room temperature. Just before serving I re-heat the beef and assemble everything together.

To assemble:
-Hummus, either store-bought or this homemade version
-Spiced Beef
-Crispy Chickpeas

Spiced Beef
-2 Tbsp olive oil
-1 lb ground beef
-4 oz tomato sauce
-1 Tbsp apple cider vinegar
-1/2 Tbsp brown sugar or honey
-1/2 Tbsp smoked paprika
-1/2 tsp cumin
-3/4 tsp salt
-1/2 tsp pepper
-1/4 tsp garlic powder
-1/8-1/4 tsp cayenne pepper

Crispy Chickpeas
-1 Tbsp olive oil
-1/2 tsp cumin
-1/2 tsp salt
-1 (15 oz) can chickpeas, drained

To make the chickpeas, stir together olive oil, cumin and salt in a medium bowl. Pat chickpeas dry with a kitchen towel. Toss the chickpeas with the oil and spices and then roast at 425 for 30 minutes, stirring every 10 minutes. Once done, cool at room temperature for 30 minutes and store in an airtight container until serving.

While the chickpeas roast, cook the meat. Heat a large skillet over medium heat. Add the oil and beef. Cooking, breaking up with a wooden spoon until the meat is cooked through. Drain off the extra fat, then add the remaining beef ingredients and simmer for 5 minutes.

To serve, spread hummus on a serving plate, top with a generous pile of spiced beef and a few crispy chickpeas, then enjoy.