Crispy Beef Loaded Hummus with Pickled Onions and Pinenuts

Ingredients

Hummus:

2 x 400g cans Coles Chickpeas, rinsed
2 cloves garlic, peeled
1 heaped tablespoon tahini paste
1/3 cup lemon juice
2 teaspoons Coles Honey
¼ cup (60ml) Red Island Extra Virgin Olive Oil

Crispy Beef:

500g Coles Graze Grass fed beef mince
1 tablespoon Red Island Extra Virgin Olive Oil
1 tablespoon fresh ginger, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon Coles ground coriander
½ teaspoon Coles ground cinnamon
1 tablespoon Coles Honey

Topping:

1/3 cup Coles Pinenuts, toasted
1 cup Greek yoghurt
½ teaspoon ground sumac
1 small shallot peeled, finely sliced into rings
1 cup flat leaf parsley, leaves picked
4 slices Lebanese or Pita breads

Method

To make the hummus, place all the ingredients into a blender along with a pinch of sea salt and blitz until smooth, adding a little extra warm water or olive oil if the mixture needs loosening.

Heat a large non-stick frying pan over a medium/high heat. Add in the beef, oil, ginger and a pinch of sea salt flakes and cook, for 5-6 minutes breaking up with the back of a spoon, or until beef is browned. Add in the cumin seeds, coriander, cinnamon and cook for 2-3 minutes to toast the spices. Add in the honey and cook until the beef is crispy and dark in colour.

Meanwhile toss the Lebanese bread in a little oil and char in a hot grill pan for 2 minutes each side to warm through.

To serve, spread the smooth hummus onto the base of a large platter. Top with the crispy beef mince, pine nuts, yoghurt, sumac, onion and parsley. Serve warm with toasted flatbreads on the side for dipping.

Recipe by Courtney Roulston