Feel Good

Sticky harissa beef and wild garlic hummus

Make the most of wild garlic season with this vibrant hummus bowl.

Written by Beth Williams
Published 10.05.2023

Serves: 4

 

INGREDIENTS

For the quick-pickled onions: 

½ red onion, thinly sliced

½ lemon, juice

1 tsp sumac

For the hummus:

75g wild garlic, or more to taste, washed and patted dry

1 x 400g tin high-quality chickpeas, drained

2 heaped tbsp good-quality tahini (see Notes)

4 tbsp extra-virgin olive oil

4 tbsp ice-cold water

½ lemon, juice only, or more to taste

For the sticky harissa beef:

extra-virgin olive oil

½ red onion, finely chopped

250g beef mince or vegan mince

2 garlic cloves, minced

2 tbsp harissa paste

2 tbsp balsamic vinegar

1 heaped tsp brown sugar

Toppings: 

small handful fresh parsley, finely chopped

2 tbsp natural yoghurt

handful pomegranate seeds

Warm flatbreads, to serve

 

METHOD

Place the onion, lemon juice and sumac in a small bowl and season with a good pinch of salt. Scrunch everything together for about a minute then set aside to macerate.

Roughly chop the wild garlic. Add it to a food processor, along with the chickpeas, tahini, extra-virgin olive oil, water and lemon juice. Season generously with salt and pepper and blitz until a smooth-ish, bright green hummus form. Cover and refrigerate until ready to serve.

Heat a splash of extra-virgin olive oil in a non-stick frying pan set over a medium heat. Add the onion and cook until softened, around 5 minutes.

Turn the heat up to medium-high and add the beef mince (or vegan mince alternative). Cook until beginning to brown and crisp, around 5 minutes, then add the garlic and cook, stirring almost constantly for 1 minute. Add the harissa paste, balsamic and sugar and cook for a further minute, or until sticky and nicely-glazed.

To serve, spread the hummus onto a large plate and top with the sticky harissa mince. Top with the quick-pickled onions, some fresh parsley, a drizzle of yoghurt and a handful of pomegranate seeds and serve with warm flatbreads.

 

Recipe credit: Zena’s Kitchen

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