Adding spicy sautéed meat turns hummus into a fabulous main course. Make sure you serve it with lots of very fresh pita!
Creamy hummus
Preparation time: 10 minutes
Total time: 10 minutes
Ingredients:
- 2 small garlic cloves, chopped
- 1/2 tsp salt
- 540-mL can chickpeas, drained and rinsed
- 1/2 cup olive oil
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/4 tsp hot red chili flakes
- 1/4 tsp cumin
Method:
Whirl garlic and salt in a food processor. Add chickpeas, oil, water, lemon juice, tahini, chili flakes and cumin. Continue whirling until hummus is very smooth.
Spread onto 4 salad plates, leaving a well in centre. Top with spiced lamb with pine nuts, if desired.
Makes 2 cups | Per tbsp 49 calories, 1 g protein, 3 g carbs, 4 g fat, 1 g fibre, 71 mg sodium.
Spiced lamb with pine nuts
Preparation time: 10 minutes
Total time: 25 minutes
Ingredients:
- 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
Method:
Heat a large frying pan over medium. Add oil, then onion. Cook until onion starts to soften, 3 minutes. Add meat and cook, breaking up with a wooden spoon, until no pink remains, 5 to 7 minutes. Add garlic, 2 tbsp parsley, spices and salt. Season with fresh pepper. Continue cooking for 3 minutes. Let cool slightly.
Spoon over creamy hummus, then sprinkle with remaining parsley and pine nuts. Serve immediately with pita.
Serves 4 | Per serving 514 calories, 29 g protein, 41 g carbs, 25 g fat, 3 g fibre, 733 mg sodium. Excellent source of zinc.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire