Chilli mince with hummus and colorful salsa

Name: Chilli mince with hummus and colorful salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 can(s) (425 ml each) Chickpeas; 100 g Tahin (sesame paste); 1 TABLESPOON Lemon juice; 150 g Whole milk yoghurt; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 Onions; 600 g minced beef; 2 TABLESPOONS Tomato paste; 4 Tomatoes; 1 small mango (about 300 g each); 1 ripe avocado

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Garlic cloves
1 can(s) (425 ml each) Chickpeas
100 g Tahin (sesame paste)
1 TABLESPOON Lemon juice
150 g Whole milk yoghurt
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 Onions
600 g minced beef
2 TABLESPOONS Tomato paste
4 Tomatoes
1 small mango (about 300 g each)
1 ripe avocado

Directions

1
Peel and chop the garlic. Rinse chick peas, drain. With approx. 1⁄3 puree garlic, tahini, 5 tablespoons water, lemon juice, yoghurt and 2 tablespoons oil with a hand blender. Season with salt.
2
Peel and chop the onions. Fry minced onions in 2 tablespoons of oil until crumbly. Fry the rest of the garlic and half the onions briefly. Sweat tomato paste briefly. 1⁄4 l water, simmer for about 8 minutes. Season with salt and cayenne pepper.
3
Wash the tomatoes. Peel the mango, cut it off the stone. Cut avocado in half, remove seeds and pulp. Dice everything, mix with rest of onion, season. Serve everything. Serve with thin flatbread.