We went to Stockholm years ago and ate at this Middle Eastern restaurant on a rainy night, sitting at bar-top tables. Hugh ordered something similar to this and we try to replicate it often at home. Theirs was made with beef, so I did that here, but I think ground chicken or turkey would be fine, as well. It’s so heavily spiced, I don’t think it matters much.

This makes enough hummus for the dish, but if you have hummus snackers, double it! It is smoothest and fluffiest with chickpeas cooked from scratch, but canned are absolutely fine.