This delicious meal idea comes to you courtesy of the Hummus Bros cookbook, which I have been playing around with for the last couple weeks. I am told that when this beef bowl is the Hummus Bros in-store special that it’s really popular… and after making a big batch at home I can definitely see why! This is really yummy and it’s fun to assemble and eat as well; I recommend also adding some tortilla chips, wholegrain flat bread or some veggie sticks (carrot, cucumber, zucchini etc.) on the side to dip into the bowls. The mince mix is also very versatile; you could have some on top of the hummus bowl and then use the leftovers stirred through zucchini noodles, on top of a baked sweet potato, underneath some poached eggs, etc.
Mexican Hummus Beef Bowl with Mint Salsa
- 400-500 grams beef mince
- 1 brown onion
- 2 cloves garlic
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (to taste)
- 250 mL beef stock
- 2 tbsp tomato puree/paste
- 2-3 tomatoes
- 1 green capcisum
- 1 long green chili
- 2 spring onions
- 1 lime
- 3 tbsp extra virgin olive oil
- 1 small bunch fresh mint
- Fresh avocado
- Fresh lime
- Grated cheese (optional)
- Dice the onion and crush (or finely chop) the garlic.
- Heat a large frypan and add a tablespoon of fat for frying e.g. olive oil or coconut oil. Add the onion and saute over a high heat for 3-4 minutes until translucent and starting to brown at the edges.
- Tip the beef mince, garlic and all of the spices in to the fry pan and continue to cook until the beef is cooked through, breaking up the mince and stirring in the spices with a wooden spoon as you go.
- Reduce the heat and add the beef stock and tomato paste and stir until combined. Allow to simmer for 2-3 minutes so the stock soaks up into the beef and you have a nice thick sauce consistency. Taste and season with salt and pepper as required.
- To make the mint salsa, dice the tomato, capsicum and spring onions into small pieces and toss together in a bowl. Cut open and de-seed the green chilli and chop finely; add about half the chopped chilli (you can add more later if you want it hotter). Tear the mint leaves from their stems, roughly breaking them into smaller bits as you go, and add to the salsa. Pour over the olive oil and the juice of the lime. Stir it all together (mashing up the tomatoes a bit) and taste test; season with salt and pepper and add more chilli if you like.
- Arrange your hummus bowls for serving. Line and plate or bowl with a generous portion of hummus, creating a little "bowl" in the middle. Scoop in some beef and then top with some salsa. Serve with extra fresh lime, mashed avocado and grated cheese.
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