Lebanis Hummus

Hummus2 cups dried chickpeas1 cup tahini, 1/2 teaspoon black pepper1 teaspoon salt 1/4 teaspoon lemon salt5 cloves garlic, ground in food processor2-2 1/2 cups reserved bean water1 teaspoon salt 1/4 teaspoon lemon saltMeat 1/2 pound London broil, sliced into pieces, 1/4-inch thick and 2 inches long or 1/2 pound baby lamb chops, first or second cut, sliced2 medium white onions, peeled and chopped 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepperGarnish1 cup chopped parsley1 teaspoon red chile pepper flakes1 tablespoon olive oil or more if neededFor the hummus: Sift through chick peas, rinsing well and discarding pebbles or broken or discolored peas. In a large bowl soak peas for 8 hours or overnight.Rinse peas and place in heavy soup pan with 2 quarts of water, bring to boil. Lower heat and simmer for about 1 1/2 to 2 hours or until very tender.Drain well, reserving cooking liquid. Cool slightly.Grind peas in food processor until smooth. (At this point, you can place peas in a freezer bag and freeze until ready to use. To defrost, take them out of freezer in the evening. The next morning add rest of ingredients and proceed to make your hummus.)Place chick peas, tahini, ground garlic and spices in an electric mixer or food processor. Add 1 cup reserved cooking water and blend until very creamy. If it seems too dry, add more water.For the meat: Sauté meat in a bit of olive oil; add onions, salt, pepper, oregano and cook until meat is tender.To serve: Spoon hummus on a serving plate, spreading it so edges are thicker than center. Scoop out a circle in center of hummus. Place meat in center, sprinkle with parsley and pepper flakes. Drizzle with olive oil.Serves six.Chef's note: Sautéed mushrooms may be substituted for the meat.Nutrition values per serving: 574 calories, 31 g fat (5 g saturated), 51 g carbohydrates, 15 g fiber, 28 g protein, 19 mg cholesterol, 622 mg sodium.Chef/owner Eti Cohen, Maxim's, Cherry Hill, Pa.