Cumin-Spiced Beef Mince and Hummus Pita with Smoked Paprika

This Middle Eastern inspired dish from Sophie Zalokar makes a terrific quickly prepared delicious dinner with perfect leftovers for school-lunches the next day.

INGREDIENTS

(Serves 4)

Cumin-spiced Beef Mince

• 2 tbsp olive oil
• 500 g beef mince
• 1 tsp salt
• 1 onion, finely diced
• 1 clove garlic, finely chopped or crushed
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 3 tbsp pine nuts, lightly toasted

Hummus

• 1 x 400g tin chickpeas, drained & rinsed or 220 g cooked chickpeas
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 cloves garlic, finely chopped or crushed
• ½ tsp salt
• 3 tbsp extra virgin olive oil
• ¼ cup hot water

• 6 wholemeal pita bread
• nigella seeds, to garnish (optional)
• smoked or sweet paprika, to garnish
• ½ cup Italian parsley leaves, to garnish

METHOD

1. To prepare the Cumin-spiced Beef Mince, heat 2 tablespoons of olive oil in a large frying pan until very hot. 
2. Add the mince with the salt and cook on high. Stir and press on the meat with the back of a spoon to break up the meat into a gravelly texture; cooking until the liquid has evaporated and the meat has browned a little.
3. Remove from the pan and reserve in a bowl to the side. 
4. In the same pan fry the onions, garlic, ground cinnamon and cumin until softened.
5. Return the browned mince to the pan together with 2 tablespoon of toasted pine nuts and stir through the onion mixture; gently frying for another couple of minutes until well combined. Stir through ¾ of the pine nuts and reserve to the side. 
6. To prepare the Hummus, place the chickpeas, lemon juice, tahini, garlic, salt, extra virgin olive oil and hot water in a blender or small food processor and process until a smooth puree. Add a little extra water if required to make a thick puree and adjust the seasoning to taste. 
7. To finish place the pita on an open grill or in a sandwich press to gently toast.
8. Spread a thick layer of hummus over the pita and sprinkle over a little nigella seed.
9. Top with the mince and sprinkle over a little smoked paprika. 
10. Garnish with the remaining pine nuts and Italian parsley leaves and serve.

SERVING NOTES

Nigella seeds are the little black seeds you see on Turkish bread. They had a toasty flavour to the dish but aren’t essential.

This recipe also works nicely with lamb mince.