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