Hummus bil Lahme (Hummuswith Meat)

Soak chickpeas overnight, then boil until very soft. Drain and let cool.

Blend the cooled chickpeas until silky and smooth.

Add tahini, ice cubes, lemon juice, and salt to the blender and blend until completely smooth and creamy.

Cube the filet mignon.

Toast pine nuts and almond slivers in a dry pan until lightly golden.

In the same pan, cook the cubed meat with salt, pepper, seven spice blend, cumin, cinnamon, and paprika until browned.

Stir in pomegranate molasses and the toasted nuts.

Serve the silky hummus as a base, topped with the spiced meat mixture.