Chilli mince with hummus and colorful salsa

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3.3 9
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 Garlic cloves
  • 1 can(s) (425 ml each) Chickpeas
  • 100 g Tahin (sesame paste)
  • 1 TABLESPOON Lemon juice
  • 150 g Whole milk yoghurt
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 2 Onions
  • 600 g minced beef
  • 2 TABLESPOONS Tomato paste
  • 4 Tomatoes
  • 1 small mango (about 300 g each)
  • 1 ripe avocado

Directions

  1. 1

    Peel and chop the garlic. Rinse chick peas, drain. With approx. 1⁄3 puree garlic, tahini, 5 tablespoons water, lemon juice, yoghurt and 2 tablespoons oil with a hand blender. Season with salt.

  2. 2

    Peel and chop the onions. Fry minced onions in 2 tablespoons of oil until crumbly. Fry the rest of the garlic and half the onions briefly. Sweat tomato paste briefly. 1⁄4 l water, simmer for about 8 minutes. Season with salt and cayenne pepper.

  3. 3

    Wash the tomatoes. Peel the mango, cut it off the stone. Cut avocado in half, remove seeds and pulp. Dice everything, mix with rest of onion, season. Serve everything. Serve with thin flatbread.

Nutrition Facts

KCAL
860 kcal
CARBS
25 g
FATS
60 g
PROTEINS
48 g