Beef Humba with Buttered Hummus

Ingredients:

Hummus:

• 2 pcs Garlic
• 1 tbsp Pepper, crushed
• 200 g Maven Pure Butter - Salted
• 2 cans Store-bought chickpeas, drained
• 2 g Paprika

Adobo Humba:

• 1 kg Bolar Blade, sliced
• 180 mL TopChef Teriyaki Sauce
• 2 pcs Garlic Bulb
• 1 g Saffron
• 20 g Smoked Paprika
• 10 g Nuts

Procedures:

1. Preheat oven to 200°C.
2. Place garlic in aluminum foil and season with salt and pepper.
3. Roast in the oven for 30 minutes. Set aside after roasting and let it cool.
4. Add the roasted garlic and chickpeas to a food processor with melted Maven Pure Butter - Salted, blending slowly while adding salt.
5. Remove from food processor and set aside.
6. In a bowl, combine bolar blade, TopChef Teriyaki Sauce, saffron, and paprika. Mix well and transfer to a slow cooker with garlic.
7. Cook beef for 30 minutes.
8. To assemble, transfer hummus to a serving dish and top with bolar blade. Sprinkle with roasted pine nuts before serving.