Hummus with Crispy Mince
The Best Way to Make Mince Hummus
4 - 6
Sue Hamilton and Dana Alexander
Hummus is now readily available in many flavour combinations. However, making it yourself is easier than you think, particularly when using tinned chickpeas. If you can get your hands on it, replace the balsamic syrup glaze with even more delicious pomegranate molasses.
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250g Quality Mark lamb mince
1 tsp olive oil
1, finely diced red onions
A pinch of chilli flakes
2 lemon juice
1-2, crushed garlic cloves
3 tbsp olive oil
3 tbsp tahini
4 tbsp water
A bunch of chopped coriander
1/2, sliced red capsicum
1/2 cup, roasted pistachio nuts
Zest of 1 lemon
A drizzle of balsamic syrup
To Make Hummus
To Fry Mince
In a food processor, combine chickpeas, whero peas (if using), lemon juice, garlic (if using) and tahini.
Pulse until smooth.
With the machine running, slowly add olive oil and water and blend until smooth.
Season with salt and pepper to taste.
Set hummus aside.
Nutrition Information per Serving (253g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)