Cuisine: Middle Eastern
This recipe is a riff on a Bon Appetit Magazine recipe. It is an extension of the ‘rice bowl’ craze that previously swept the nation. Here, hummus, a chickpea dip/spread that is generally eaten cold or at room temperature is gently heated and spread out on the bottom of a shallow dish with a meat or vegetable sauce on top.
The ragout could be made with ground lamb instead of ground beef or prepared meat-free with colorful sautéed bell peppers and zucchini.
My dinner guest was pleasantly surprised to taste the warmed hummus; she thought it was a parsnip puree at first glance. The spices in the dish are traditional ‘warm’ Middle Eastern flavors (allspice, cumin, coriander & marjoram) which marry effortlessly with the hummus.