Roasted Jalapeño Hummus: Spicy Taco Beef

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier.

Soak 1 pound of dry chickpeas in cold water overnight.

Drain and rinse the soaked chickpeas, then place them in a stock pot with 16 cups of water.

Cook the chickpeas on medium heat for about 40 minutes.

Roast 2 jalapeños until the skin is blistered, using roasted garlic oil for flavor.

Place the roasted jalapeños in a bowl covered with plastic wrap to steam, then remove the skins and seeds.

In a blender, combine the cooked chickpeas, 2 tablespoons of tahini, juice of 1.5 lemons, 1 teaspoon of cumin, 1 teaspoon of oregano, a couple pinches of salt, and cracked black pepper.

Add the roasted jalapeños and roasted garlic oil to the blender, blending until smooth, adding more olive oil if needed.

Taste the hummus and adjust seasoning with more lemon juice and salt if necessary.

Prepare a fresh salad with diced cucumber, halved grape tomatoes, chopped cilantro, lemon juice, olive oil, salt, and cracked black pepper.

In a pan, heat oil and sauté 1/2 onion until translucent.

Add 1 pound of ground beef to the pan, crumbling it as it cooks, then add garlic and the spicy taco seasoning packet.

Prepare the serving plate by placing a spoonful of hummus and creating a well in the center.

Fill the well with the spiced taco beef and top with the fresh cucumber tomato salad.

Add toasted pumpkin seeds and crispy tostones for crunch.

Cooking Techniques

Equipment Needed

Spice Level: