Creamy hummus with spiced ground beef recipe

Ingredients

• 1 (15-oz.) can unsalted chickpeas
• 1½ tsp baking soda
• ⅓ cup tahini (sesame seed paste)
• 5 Tbsp fresh lemon juice (about 2 lemons), divided
• ¼ to ½ cup water
• ¾ tsp kosher salt, divided
• 5 garlic cloves, minced and divided
• 1 Tbsp olive oil
• ⅔ cup finely chopped yellow onion
• 8 oz 93% lean ground beef
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp crushed red pepper
• ⅓ cup golden raisins
• ¼ cup chopped fresh flat-leaf parsley

1. Pour chickpeas and liquid from can into a small saucepan; stir in baking soda. Bring to a simmer over medium; cook, stirring occasionally, 3 to 5 minutes or until heated through. Drain and rinse in saucepan with cold water until chickpeas are room temperature; discard any skins that float to the top. Drain well.
2. Place chickpeas, tahini, ¼ cup lemon juice, ¼ cup water, ½ teaspoon salt, and 1 minced garlic clove in a blender; process until completely smooth and creamy, about 2 minutes, stopping to scrape sides as needed. Add up to ¼ cup more water, 1 tablespoon at a time, as needed. Let stand 5 minutes.
3. Heat a large skillet over medium. Add oil; swirl to coat. Add onion and remaining 4 minced garlic cloves; cook 2 minutes, stirring often. Add beef, cumin, coriander, crushed red pepper, and remaining ¼ teaspoon salt; cook, stirring occasionally to crumble, until beef is browned, about 5 minutes. Stir in raisins; cook 1 minute. Remove from heat; stir in parsley and remaining 1 tablespoon lemon juice.
4. Spread hummus in a thin layer on a large plate or platter; top evenly with the beef mixture.