with Roasted Veggies and Creamy Hummus
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground beef • Zucchini • Sweet bell pepper • Yellow onion • Lemon • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Ground Beef
250 g
Hummus
4 tbsp
Garlic, cloves
2 unit(s)
Parsley
7 g
Lemon
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Middle Eastern Seasoning
15 g
Chickpeas
1 unit(s)
Zucchini
1 unit(s)
Mixed Olives
30 g
Mayonnaise
2 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1-inch pieces.
- Quarter zucchini lengthwise, then cut into 1-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To an unlined baking sheet, add zucchini, peppers, onions and 1 tbsp (2 tbsp) oil. Season with 2 tsp (4 tsp) Middle Eastern Seasoning, salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-17 min, until tender-crisp.
- In a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pot is hot, add beef, half the garlic and remaining Middle Eastern Seasoning. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add chickpeas and their liquid. Bring to a simmer.
- Once simmering, reduce heat to medium. Cook for 8-10 min, stirring often, until most of the liquid is absorbed.
- To a small bowl, add mayo, hummus, half the lemon zest, half the lemon juice and remaining garlic. Season with salt and pepper, then stir to combine. Set aside.
- Drain olives and reserve brine. Roughly chop olives.
- Add reserved olive brine, olives, half the parsley and remaining lemon zest to beef and chickpeas. Stir to combine. Season with salt and pepper.
- Toss veggies with remaining lemon juice and remaining parsley.
- Divide beef mixture and veggies between plates.
- Serve creamy hummus on the side.
- Squeeze a lemon wedge over top.
860
kcal
Calories
54
g
Fat
12
g
Saturated Fat
61
g
Carbohydrate
12
g
Sugar
17
g
Dietary Fiber
43
g
Protein
100
mg
Cholesterol
1480
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
with Roasted Veggies and Creamy Hummus
with Roasted Veggies and Creamy Hummus
with Chickpeas, Corn, Peppers and Cilantro Sour Cream
with Roasted Veggies and Creamy Hummus
with Roasted Veggies and Creamy Hummus