Turbo hummus with chilli-cinnamon mince

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3.8 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 can(s) (425 ml each) Chick peas
  • 60 g Tahin (sesame paste; glass)
  • 4 TABLESPOONS Lemon juice
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp cumin, salt, cinnamon
  • 1 Onion
  • 2 Garlic cloves
  • 1 Chili
  • 500 g minced beef
  • 6 Stem(s) Mint

Directions

  1. 1

    Drain the chickpeas and mash them with tahini, lemon juice, 1 tablespoon of water, 3 tablespoons of oil and 1 teaspoon of cumin. Season with salt.

  2. 2

    Peel and finely chop the onion and garlic. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Heat 2 tablespoons of oil in a pan and fry the minced meat until crumbly. Fry onion, garlic and chilli for about 5 minutes.

  3. 3

    Wash the mint, shake dry and pluck coarsely. Season the mince with salt and 1⁄2 tsp. cinnamon. Arrange minced meat and mint on the hummus.

Nutrition Facts

KCAL
640 kcal
CARBS
23 g
FATS
41 g
PROTEINS
39 g