Wagyu Beef Hummus

Soak the dried chickpeas in a large bowl of water overnight.

Drain the chickpeas and transfer them to a pressure cooker or a large pot. Cover with fresh water and add the baking soda.

Pressure cook on high for 20 minutes. Alternatively, boil in a pot for about 2 hours, skimming any foam, until the chickpeas are extremely soft and mash easily.

Drain the cooked chickpeas and allow them to cool down completely.

Add the cooled chickpeas and tahini to a food processor. Blend for about a minute until a thick paste forms.

Add the ice cubes and lemon juice to the food processor and blend again until the mixture becomes smoother and lighter in color.

Scrape down the sides of the food processor. Season with salt. If the hummus is too thick, add another ice cube or a splash of cold water. Blend one final time until perfectly smooth and creamy.

Cut the wagyu steak into small, bite-sized cubes, separating some of the larger fat pieces.

In a hot skillet, add the wagyu fat pieces and render them down to release the oil.

Add the cubed wagyu beef to the pan and sear on all sides.

Towards the end of cooking, add the pine nuts, paprika, and a pinch of salt to the pan. Toss to combine and lightly toast the nuts.

Spread the hummus in a serving bowl and top with the seared wagyu beef and pine nuts. Serve immediately with warm pita bread.