Ethiopian Spiced Meat With Hummus & Toasted Cashews

This appetizer from rising star chef Kwame Onwuachi is inspired by sambusas, Ethiopia’s version of samosas. Onwuachi makes a deconstructed version with no pastry, instead piling a sambusastyle filling over hummus to be scooped up with pita. This “Impossible: The Cookbook” recipe is easy, fast and flavorful.

Hummus

1 can chickpeas, drained and rinsed

3 tablespoons fresh lemon

juice

3 cloves garlic, chopped 2 teaspoons tahini 1½ teaspoons ground cumin ¼ teaspoons kosher salt

1⁄3 cup extra-virgin olive oil

Ethiopian Spiced Meat

1½ tablespoons grapeseed oil 1 small white onion, finely chopped 8 cloves garlic, minced 2 teaspoons fresh ginger, minced 1½ teaspoons berbere (Ethiopian spice mix) ¾ teaspoon ground cumin ¼ teaspoon ground

cardamom

¼ teaspoon ground cinnamon Kosher salt

12 ounces Impossible Burger ¼ cup chopped toasted

cashews

¼ to ½ cup chopped fresh flat-leaf parsley leaves, according to taste Extra-virgin olive oil, for serving

3 to 4 pita breads, warmed and cut into wedges, for serving

To make the hummus: Add the chickpeas, lemon juice, garlic, tahini, cumin and salt to a food processor and process until smooth. With the machine running, slowly add the olive oil until well combined. Taste and adjust the seasoning; set aside. You should have about 1½ cups.

To make the meat: In a large saute pan over medium heat, warm the oil. Add the onion, garlic, ginger, berbere, cumin, cardamom, cinnamon and ¼ teaspoon salt and cook, stirring, until the onion is translucent and the mixture is fragrant, about 10 minutes. Crumble the Impossible Burger into the pan and cook, stirring to break it up, until browned and cooked through, about 8 minutes. Taste and adjust the seasoning.

To serve: Spread the hummus onto a large dish, smoothing the top and creating a well in the center. Spoon the warm meat into the center of the hummus and garnish with the cashews, parsley and a drizzle of olive oil. Serve with warm pita wedges alongside.

Aubrie Pick