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Photo, Erik Putz.
Adding spicy sautéed meat turns hummus into a fabulous main course. Serve with lots of very fresh pita.
1 tbsp olive oil
1 medium onion, finely chopped
500 g lean ground lamb, or beef
2 garlic cloves, minced
3 tbsp finely chopped parsley, divided
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp hot-red-chili flakes
1/2 tsp salt
2 tbsp toasted pine nuts
4 pitas, cut into wedges
HEAT a large frying pan over medium. Add oil, then onion. Cook until onion starts to soften, 3 min. Add meat and cook, breaking up with a wooden spoon, until no pink remains, 5 to 7 min. Add garlic, 2 tbsp parsley, spices and salt. Season with fresh pepper. Continue cooking for 3 min. Let cool slightly.
SPOON over Creamy Hummus, then sprinkle with remaining parsley and pine nuts. Serve immediately with pita.
This creamy hummus, inspired by a trip to Tel Aviv. There, hummus is not just a pre-dinner dip — it’s a treasured tradition.
Calories 514, Protein 29g, Carbohydrates 41g, Fat 25g, Fibre 3g, Sodium 733mg.
Excellent source of Zinc.