Minty tabbouleh with hummus and ground beef
Servings: 4
Calories: 580kcal
Ingredients
Beef
- 500 g ground beef
- 3 tsp ground dry thyme
- 2 tsp sweet paprika
- 1/2 red onion finely grated and drained
- 1 tsp pepper
- 2 tsb garlic powder
- salt to taste
Tabbouleh
- 100 g bulgur
- 1/2 chicken stock cube
- 600 ml boiling water
- 1 mint leafy stem
- 1 small red onion
- 2 large cucumbers
- 15 cherry tomatoes
- 1/2 lime
Hummus
- 400 g chick peas canned in brine (keep the water)
- 2 tbsp tahini paste
- 1/2 lime
- 2 garlic cloves minced
- salt to taste
Instructions
Beef
- Mix all the ingredients listed in the 'beef' section above.
- Heat up a pan and add the beef mix with a teaspoon in order to form tiny lumps of meat. Cook for 2-3 minutes, turn over all the meat lumps, then cook for 2 minutes more.
Tabbouleh
- Add the boiling water to a pot, add the bulgur, the crumbled chicken stock cube half and bring to a boil, then reduce the heat and leave to simmer for 10 minutes, while stirring from time to time. In the end, the bulgur will have absorbed all the water, no need to drain.
- Peel and take out the seeds from the cucumbers, then finely dice the remaining pulp. Dice the cherry tomatoes and the red onion. Finely chop the mint leaves, squeeze the lime juice and mix everything together with the bulgur.
Hummus
- Add the chick peas to a deep bowl and 100 ml of water from the chick peas cans. Add the garlic clove, the tahini paste, the juice from the lime and blend together until a smooth paste is obtained.
- If you wish, you can add some more water from the chick peas if you want it to be more fluid. Add salt to taste and blend again.
Serving
- Divide the obtained compositions on serving plates and add an extra squeeze of lime juice and some sweet paprika on top of the hummus.
- Enjoy!