A Lebanese Layered Dip
The idea for this dish came to me months ago but it only came to life yesterday. I am happy to say it was a great success. It takes inspiration from the seven-layer dip although it doesn’t have as many layers. It combines hummus b’ lahme, hummus balila and gorgeous pomegranate arils and is in fact built upon an intricate layer of flavors. First, there is the zesty and velvety smooth hummus b’ tahini, then, a layer of humus balila which hosts the aromatic cumin, followed by 7-spiced minced lamb which is then appropriately finished off with some pomegranate molasses. Finally it is sprinkled with toasted pine nuts, pomegranate arils and refreshing mint.
It can all be made ahead if need be and then the appropriate parts heated just before assembly. To make it prepare the hummus b’ tahini as per this recipe, then prepare the hummus balila as per this recipe leaving the pine nuts out, then prepare the minced lamb as per this recipe, or if you are vegetarian then obviously just neglect this step. Assemble as noted above and sprinkle with toasted pine nuts, pomegranate arils and fresh mint. Should serve about 8 people.
Serve with crispy Arabic bread triangles at your next football tailgate/party or any other time will do as well. It is best served when the hummus b’ tahini is at room temperature and assembled while the minced meat and balila are still warm.