Mar 6, 2015Chatelaine
- HEAT a large frying pan over medium. Add oil, then onion. Cook until onion starts to soften, 3 min. Add meat and cook, breaking up with a wooden spoon, until no pink remains, 5 to 7 min. Add garlic, 2 tbsp parsley, spices and salt. Season with fresh pepper. Continue cooking for 3 min. Let cool slightly.
- SPOON over Creamy Hummus, then sprinkle with remaining parsley and pine nuts. Serve immediately with pita.
NutritionCalories 514, Protein 29 g, Carbohydrates 41 g, Fat 25 g, Fibre 3 g, Sodium 733 mg. Excellent source of Zinc
This creamy hummus, inspired by a trip to Tel Aviv. There, hummus is not just a pre-dinner dip — it’s a treasured tradition.