Beef Kibbeh With Green Hummus And Pepita Dukkah

Ingredient

Beef Kibbeh
500g Coles graze grass fed beef mince
Sea salt to taste
1 red onion, finely grated
½ cup mint leaves, chopped,
2 teaspoons lemon zest
1 teaspoon ground all spice
1 teaspoon ground cumin
½ teaspoon ground cinnamon

Green Hummus
1 x 400g can chickpeas, drained
1 Tablespoon tahini paste
1 cup baby spinach leaves
¼ bunch coriander, chopped
¼ bunch basil, leaves picked
¼ bunch parsley, chopped
1 clove garlic, peeled
2 Tablespoons lemon juice
2 Tablespoons Red Island olive oil
1 Tablespoon honey

Pepita Dukkah
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
¼ cup Pepita seeds
1 Tablespoon roasted white sesame seeds
Sea salt and black pepper

Method

Green Hummus
To make the green hummus, place all the ingredients into the jug of a stick blender or upright blender and blitz until smooth. Adding a little extra water or oil if the mixture needs loosening. Set aside.

Pepita Dukkah
For the dukkah, toast the coriander and cumin seeds for 1 minute before placing into a mortar and pestle. Crush before adding in the pepita seeds, sesame seeds, salt and pepper. Gently crush to combine everything, but still leaving a few chunks.

Beef Kibbeh
Preheat a BBQ plate over a medium/high heat. In a large bowl mix the beef mince, salt, onion, mint, lemon zest, all spice, cumin and cinnamon.

Using clean hands, mix the mince and divide into 8 even balls. Thread the mince onto skewers and shape into a sausage shape with your hands. Drizzle with a little olive oil and grill for 2-3 minutes each side.

To serve, place the hummus onto the base of a serving platter. Top with the warm kibbeh and garnish with dukkah and extra parsley.

Recipe by Courtney Roulston