Spiced Beef with Roasted Garlic Hummus
May 8, 2018 by Nicole Collins
I got so excited about Cinco de Mayo week last week that I forgot to talk about our no meat April challenge!
What did you think? Did any of you follow along with me? Did you even miss the meat?
Ok, here’s the thing…I’ve always been a “want what I can’t have” type of person. That trait can be put in the same category as the “tell me to do something, and you can go kick rocks; but ask me to do the same thing, and it’s no problem” category. I guess it’s the rebel side of me that wants to come through despite me being a goody goody 98% of the time. Or, maybe it’s the control freak side of me that wants to have the opportunity to make my own decisions.
Either way, those can be some my least endearing qualities. But, I am who I am.
Anyways, I think I only wanted meat because I told myself I couldn’t have it. I never crave a burger. NEVER. But, it’s all that I wanted the whole month of April.
I told you guys before we started that I wasn’t going to be perfect with living by a pescatarian diet, and I wasn’t. I made a couple of mistakes by total accident, and I didn’t even realize that I did it until over 24 hours later. One of my missteps took me two weeks to realize I did it!
But, I had fun, I didn’t get bored, and I would totally do that challenge again. But, I don’t think I could live that lifestyle 100% of the time. My brain isn’t quite there yet.
In other news, it’s been a while since I’ve talked to you about how much I love Disney (and Disney food!), so this week is dedicated to the return of meat AND my make at home version of some favorite Disney eats!
Today, we’re making Spiced Beef with Roasted Garlic Hummus!
During my last trip to Florida a few months ago, we visited Epcot for Festival of the Arts. There were food booths set up with tasting dishes, and one of the bites I got in Morocco was this spiced beef and hummus situation. It was pretty much a tall cup full of hummus, topped with this seasoned beef, and finished with a light tomato salad. And, I can’t forget the fresh pita chips on the side!
As much as I love hummus, there was A LOT in that cup! So, I’m adjusting the portions a bit. Start by roasting some garlic…cut off the top of a head of garlic, drizzle it with olive oil, wrap it in foil, and let it hang in the oven for 45 mins. Then, blend the roasted garlic cloves in a food processor with some chickpeas, some tahini, a little cumin, a splash of lemon juice, and a bit of water to thin it out. That’s it…hummus finished!
You could cheat and buy store bought roasted garlic hummus if you want. But, this is so easy to throw together, you don’t even have to!
The hummus gets topped with a spiced ground beef that it sooooo good! We spice the beef with a mix of warm spices that are often found in Moroccan cuisine: cumin, paprika, turmeric, and allspice among other things.
The finishing touch is a little tomato/onion salad right on top. The acidic tomatoes really help to balance out the heavy feel of the hummus/beef combo. It lightens up what could be a heavy dish.
And, we can’t forget the pita chips! Cut down some pita bread, spritz it with olive oil cooking spray, give it a pinch of s&p, and bake til crispy. These are great for snacking, even without the hummus dip!
This makes a fun party appetizer, but you know I like to turn appies in to meals. So, I totally portioned this out to serve as lunch or dinner. It may seem like a smaller portion, but the hummus and beef are both so full of protein, it really makes a hearty and filling meal!
And, don't be alarmed by the seemingly long ingredient list. This may look like an intimidating recipe, but it's really not that difficult at all. Most of the ingredients are spices, and I bet you already have most of them!
Like I said, we’re sticking with a theme this week. So stay tuned for another meaty, Disney inspired, Moroccan flavored (← that part was an accident) meal in a few days!
For now, let’s eat!
Spiced Beef with Roasted Garlic Hummus
Serves: 4 Print
For the Spiced Beef:
½ lb (8 oz) ground beef
1 tsp olive oil
½ tsp salt
½ tsp cumin
¼ tsp paprika
¼ tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp turmeric
1/8 tsp ground allspice
For the Roasted Garlic Hummus:
1 can (15.5 oz) garbanzo beans (chickpeas)
2 tbsp olive oil, plus more for drizzling
2 tbsp tahini paste
2-3 tbsp water
3-4 tbsp lemon juice
½ tsp cumin
½ tsp salt, plus more to taste
1 small head of garlic
pepper, to taste
For the Tomato Salad:
2 small roma (plum) tomatoes, seeded and diced
2 tbsp red onion, minced
1 tbsp fresh parsley, minced
¼ tsp salt
¼ tsp pepper
1/8 tsp sumac
For the Pita Chips:
2-3 pita rounds, split in half through the pocket and cut in to eighths (whole wheat or plain is fine)
olive oil cooking spray
salt and pepper, to taste
Roast the Garlic: Preheat oven to 400 degrees. Cut the head of garlic horizontally, about halfway from the top, to expose the cloves of garlic. Place cut garlic on a sheet of aluminum foil. Drizzle olive oil slowly over the garlic covering the entire top surface (less than 1 tbsp). Season with a pinch of salt and pepper. Wrap foil around the garlic to create a closed pouch, and place on a baking sheet. Roast for 45 mins. When finished, let cool for a few minutes before carefully opening the foil. When cool enough to touch, squeeze out the roasted garlic cloves.
Meanwhile, make the Tomato Salad: In a small mixing bowl, add all salad ingredients. Stir to combine. Set aside.
Make the Meat Mix: Heat olive oil in a non stick skillet over medium high heat. Add the beef and all spices. Stir well to combine and incorporate the spices. Cook for 10-12 minutes, stirring occasionally, until fully cooked through and no longer pink.
Make the Pita Chips: Reduce oven to 375 degrees. Line a large baking sheet with aluminum foil. Arrange pita slices in a single layer on the tray. Spray the pita with olive oil cooking spray. Flip the pieces over, and spray the other side with olive oil cooking spray. Season with a pinch of salt and pepper, to taste. Bake for 9-11 mins until the chips are crisp and golden.
Finish the Roasted Garlic Hummus: In the bowl of a food processor, add chickpeas, olive oil, tahini, 2 tbsp water, 4 tbsp (¼ cup) lemon juice, cumin, salt, and roasted garlic cloves. Process until smooth. If you prefer a less tangy hummus, use 3 tbsp water and 3 tbsp lemon juice instead.
Assemble the Dip: In a bowl or platter, spread hummus making a small well in the center. Top with spiced beef in the well in the center. Top beef with tomato salad. Serve with pita chips.
*This could be served as an appetizer or as a meal. To serve as a meal, divide assembled ingredients between 4 plates, and serve with a side salad. Or, you could double the meat to serve as a meal.
*If you're portioning this out as a make ahead meal, store everything separately. Assemble when you're ready to eat. The pita chips can be kept in an airtight container for up to a week.
*Sumac is a Mediterranean spice that you can find online or in a Mediterranean market. If you can't find sumac or don't want to buy it for this small amount, use a spritz of lemon juice.
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