Recipe: Wild Garlic Hummus with Crispy Za’atar Mince, Vegetables and Pitta

While browsing my fellow food blogger Charlotta’s site I came upon a recipe of crispy mince with hummus that immediately brought me back to my trip to Syria ten years ago. Hummus is often served with toppings in the Middle East, rather than on its own.

So without even glancing at her instructions, I decided to make my own version. I usually make my dill hummus, but this time I substituted the dill with wild garlic (I’ve put it in everything this spring!) and it was so good!

I fried beef mince really crispy in oil and seasoned it with za’atar, salt and pepper and added cucumber, tomatoes and pickled red onions. And pitta bread to scoop it all up, of course!

Loved this! And know I will make it often for supper as it’s quick but delicious!

Wild garlic hummus with crispy za’atar mince, vegetables and pitta, serves 2

1 batch wild garlic hummus (recipe below)

250 g beef mince

2 tbsp mild olive oil

2 tsp za’atar

salt and pepper

a squeeze of lemon

6 cherry tomatoes, halved

10 cm cucumber, sliced in 1,5 cm slices and cut into four

pickled red onions

5 large mint leaves, thinly sliced

small bunch of parsley, chopped

2 toasted pitta breads to serve

Fry the mince on high heat in the oil until brown and crispy. Add more oil it it seems dry. Add za’atar, salt and pepper and a squeeze of lemon. Place a large dollop of hummus in a bowl and spread it out. Top with the mince, cucumber, tomatoes, pickled red onions and herbs. Serve with toasted pittas.

Wild garlic hummus

1/2 can (200 g) good quality chickpeas, drained and rinsed

50-75 ml mild olive oil

1 tbsp tahini

1/2 lemon, the juice only

small bunch (5-6 large leaves) wild garlic

plenty of salt and black pepper

Drain and rinse the chickpeas. In a food processor, mix the chickpeas with tahini, olive oil and wild garlic until smooth. Add lemon, salt and pepper to taste. Keeps for 5 days in the fridge.  

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