Creamy Chickpea Dip with Spiced Meat (Humzi Ba Goosht)

In a bowl, whisk the tahini with the lemon juice and a small pinch of salt. The mixture will thicken at first; add water a few drops at a time, whisking constantly, until smooth and creamy.

Place the cooked chickpeas in a blender with a few tablespoons of water. Blend thoroughly until completely smooth and light in texture.

Add the grated garlic to the chickpea purée and blend again. Pour in the tahini–lemon mixture and blend until the dip reaches a thick, yogurt-like consistency. Adjust salt if needed.

Heat the butter and vegetable oil together in a skillet over medium heat. Add the pine nuts and fry gently until golden. Remove and set aside.

In the same pan, add the ground meat. Cook, breaking it up, until browned and fully cooked. Season with salt, black pepper, and your chosen spices.

Spread the chickpea dip onto a shallow serving plate, creating a slight well in the center. Spoon the hot meat over the top and finish with the fried pine nuts. Serve warm or at room temperature.