Crispy Pita Bowl with Hummus and Ground Beef by @feelgoodfoodie
1 serving
🥖
240 g
Pita bread
🫒
45 ml
Olive oil
🧆
Hummus
🥩
340 g
Ground beef
🧅
Onions
🫙
Spices
🥜
35 g
Pine nuts
🌿
15 g
Parsley
🍇
45 g
Pomegranate seeds
Preheat
Preheat the oven to 350°F (175°C).
Chop
yellow onion
fresh parsley
Finely chop the 1 small yellow onion and 1/4 cup fresh parsley.
Brush
olive oil
large pita bread
Brush the round baking dish with 1 tablespoon olive oil. Press 1 large pita bread into the dish to form a bowl.
- Bake
- large pita bread
Bake the pita bowl for about 5 minutes until crisp and lightly golden. Repeat with the remaining 3 pita breads.
Add
canned chickpeas
tahini
lemon juice
Add the 2 cans canned chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 1 teaspoon salt to the food processor.
Blend
ice water
Hummus
Blend the hummus until smooth. Stream in 1/4 cup ice water and blend until exceptionally creamy.
- Heat
- olive oil
- yellow onion
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chopped yellow onion and cook for 3 minutes.
- Add
ground beef
Add 3/4 pound ground beef to the skillet. Break it apart and cook for 5 to 7 minutes until browned.
Stir
seven spice
Stir 1 teaspoon seven spice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt into the beef. Cook for 1 minute.
- Toast
pine nuts
Toast 1/4 cup pine nuts in the skillet for 2 to 3 minutes until golden. Transfer them from the skillet promptly.
Divide
- large pita bread
- canned chickpeas
- Hummus
Divide the hummus among the 4 crispy pita bowls. Spread it into an even layer.
Top- ground beef
- pine nuts
- fresh parsley
Top each pita bowl with the cooked ground beef. Garnish with toasted pine nuts, chopped parsley, and pomegranate seeds.
Crispy Pita Bowl with Hummus and Ground Beef by @feelgoodfoodie
1 serving
🥖
240 g
Pita bread
🫒
45 ml
Olive oil
🧆
Hummus
🥩
340 g
Ground beef
🧅
Onions
🫙
Spices
🥜
35 g
Pine nuts
🌿
15 g
Parsley
🍇
45 g
Pomegranate seeds
Preparation Steps
Step 1/12
Preheat the oven to 350°F (175°C).
Step 2/12
Finely chop the 1 small yellow onion and 1/4 cup fresh parsley.
Step 3/12
Brush the round baking dish with 1 tablespoon olive oil. Press 1 large pita bread into the dish to form a bowl.
Step 4/12
Bake the pita bowl for about 5 minutes until crisp and lightly golden. Repeat with the remaining 3 pita breads.
Step 5/12
Add the 2 cans canned chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 1 teaspoon salt to the food processor.
Step 6/12
Blend the hummus until smooth. Stream in 1/4 cup ice water and blend until exceptionally creamy.
Step 7/12
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chopped yellow onion and cook for 3 minutes.
Step 8/12
Add 3/4 pound ground beef to the skillet. Break it apart and cook for 5 to 7 minutes until browned.
Step 9/12
Stir 1 teaspoon seven spice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt into the beef. Cook for 1 minute.
Step 10/12
Toast 1/4 cup pine nuts in the skillet for 2 to 3 minutes until golden. Transfer them from the skillet promptly.
Step 11/12
Divide the hummus among the 4 crispy pita bowls. Spread it into an even layer.
Step 12/12
Top each pita bowl with the cooked ground beef. Garnish with toasted pine nuts, chopped parsley, and pomegranate seeds.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
610 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
5 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@feelgoodfoodie
Origin
Cuisine
Geographic
Lebanon, Middle East
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos