Green Hummus, Beef, and Tortilla Chips

Ingredients:

For the Hummus:

4 cups baby spinach

1 can (15 oz) garbanzo beans (chickpeas)

2 garlic cloves

2 tbsp. lemon juice

2 ice cubes

¾ cup raw tahini

1 tbsp. olive oil

1 teaspoon kosher salt

Water, if needed

For the Ground Beef:

0.5 lb ground beef

¼ cup olive oil

4 garlic cloves

1 teaspoon paprika

1 teaspoon cumin

¼ cup dry red wine

Salt & pepper to taste

For the Tortilla Chips:

6 corn tortillas

1 cup canola oil for frying

Kosher salt, to taste

For Serving:

1 teaspoon fresh parsley, chopped

1 teaspoon toasted pine nuts

Instructions:

1. For the Spinach: Bring a pot of water to boil, add the spinach, and cook for 1 minute. Transfer the spinach to ice-cold water.

2. For the Ground Beef: In a medium-sized saucepan, heat olive oil and sauté garlic for 1 minute. Add the ground beef and season with paprika, cumin, salt, and pepper. Let it cook untouched for 4 minutes, then pour in the red wine. Using a wooden spatula, begin breaking apart the meat, stirring occasionally and crumbling it into as small pieces as possible. Continue to cook for an additional 4-5 minutes. Reduce the heat and let it simmer.

3. For the Tortilla Chips: Cut the tortillas into quarters. Fry them in canola oil until golden. Transfer the fried tortilla chips to a bowl lined with paper towels. Once cooled, season with salt to taste.

4. For the Hummus: Drain and rinse the chickpeas under cold water. Squeeze the excess water from the blanched spinach. In a food processor, combine the spinach, chickpeas, garlic, lemon juice, ice cubes, tahini, olive oil, and kosher salt. Blend until smooth, adding water one tablespoon at a time if the hummus is too thick. Taste and adjust seasoning if necessary.

5. To Assemble: Spread the hummus on a plate, and mound the ground beef in the center. Drizzle with additional olive oil and garnish with chopped parsley and toasted pine nuts. Serve with the tortilla chips on the side.

Enjoy!