© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A bed of extra creamy hummus topped with well spiced ground beef and a fresh grape tomato salad served with crisp crackers (or bread of your choice). It makes a simple and tasty weeknight dinner. You can easily use chicken, pork or lamb (tofu if you want to go mealess) in place of the beef or try other seasonal vegetables on top. The hummus can also be made the day before and stored in the refrigerator.

1 tbsp Olive oil
450 g Ground beef
1 tsp Ground coriander
1/2 tsp Freshly milled black pepper
1/2 tsp Ground cinnamon
2 tsp Sea salt, divided
250 g Grape tomatoes, halved
1 cup Fresh herbs, coarsely chopped (I used parsley, thyme and mint) 1 tbsp Fresh lemon juice
2 batch Chickpea hummus
Extra-virgin olive oil, lemon wedges, Aleppo-style chilli pepper flakes, and crackers for serving, optional

Heat oil in a large heavy bottom skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, black pepper, cinnamon, and 1 teaspoon of salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 teaspoon salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon to c...