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Spiced Beef & Peppers with Homemade Hummus

Cucumber-Tomato Salsa

Cooking time

25 minutes

Servings

4

Calories

760 /serving

Making your own dip or spread from scratch may seem daunting, but fear not: for tonight’s recipe we’ll show you how to make creamy homemade hummus that will impress everyone around the dinner table. Believe us, it all comes together in a cinch! All you need to do is combine chickpeas, Greek yogurt, tahini, lemon juice and olive oil in the food processor and blend until smooth. With that, you’ve just created the perfect accompaniment to our spiced beef and sautéed bell pepper platter. Serve with a fresh cucumber and tomato salsa and warm pita bread to complete this mouthwatering meal.

We will send you:

  • 510g Ground beef
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Lemon
  • 2 Tomatoes
  • 1 Bell pepper
  • 2 Cucumbers
  • 540ml Chickpeas (canned)
  • 30ml Tahini
  • 100g Greek yogurt
  • 4 Pita
  • 15g Smoky ras el hanout spice blend (paprika, cumin, ginger, coriander seeds, turmeric, cinnamon, fennel seeds, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, laurel bay leaf, saffron, salt)

Contains: Gluten, Milk, Sesame Seeds, Wheat

You will need:

Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Food processor (or blender)
Total Fat
46 g
Saturated Fat
11 g
Sodium
750 mg
Total Carbs
50 g
Sugars
9 g
Protein
40 g
Fibres
9 g
Preparation
a picture
Mise en place
Preheat the oven to 400°F. Drain and rinse the chickpeas. Juice the lemon. Core and small dice the pepper. Thinly slice one clove of garlic and mince the other. In a small bowl, combine the sliced garlic and ⅔ of the lemon juice. Roughly chop the cilantro leaves and stems, keeping them separate.
a picture
Cook the spiced beef & peppers
In a large pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Add the peppers, cilantro stems and minced garlic; season with the spice blend. Cook, stirring occasionally, 3 to 4 minutes, until browned.
a picture
Make the salsa
While the beef and peppers cook, small dice the tomatoes and cucumbers. In a medium bowl, combine the tomatoes, cucumbers, ½ the cilantro leaves, remaining lemon juice (without garlic) and 2 tbsp of olive oil; season with S&P to taste.
a picture
Make the hummus
While the beef and peppers continue to cook, using a fork, remove the sliced garlic from the lemon juice; discard the sliced garlic. In a food processor (or blender), add the chickpeas, Greek yogurt, tahini, garlic-infused lemon juice and 4 tbsp of olive oil; season with S&P to taste. Blend until smooth.
a picture
Warm the pita bread
Halve the pita bread. On a lined sheet pan, lay out the pita halves. Using your hands, sprinkle the pita bread with water to moisten them. Cook in the oven, 2 to 3 minutes, until just warmed through.
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Plate your dish
Divide the hummus between your bowls. Top with the spiced beef and a spoonful of the tomato-cucumber salsa. Garnish with the remaining cilantro leaves. Serve the pita and remaining salsa on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.