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Beef kibbeh with roasted pumpkin hummus
Beef kibbeh with roasted pumpkin hummus
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate homemade hummus with roasted pumpkin for a delicious twist.
Ingredients:
  • 600g peeled pumpkin, cut into 2cm pieces
  • 40g (1 ⁄4 cup) burghul
  • 500g extra-lean beef mince
  • 1 small red onion, finely grated
  • 40.00 ml fresh mint leaves, finely chopped, plus 1 ⁄2 cup whole leaves, extra
  • 2 tsp lemon rind, finely grated
  • 1 tsp ground allspice
  • 1 ⁄2.50 gm ground cinnamon
  • 5.00 gm ground cumin
  • 400g can chickpeas, rinsed, drained
  • 20.00 gm water
  • 42.00 gm fresh lemon juice
  • 1 Lebanese cucumber, chopped
  • 250g cherry tomatoes, halved
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with parchment paper and place the pumpkin on it. Lightly spray the pumpkin with oil. Roast for 25 minutes or until it is tender.
  • Place the burghul in a heatproof bowl and cover it with boiling water. Allow it to soak for 10 minutes, then drain well.
  • In a large bowl, mix burghul, mince, onion, chopped mint, rind, allspice, cinnamon, and 1 teaspoon cumin. Season the mixture, then shape it into 12 oval patties. Lightly spray with oil before cooking.
  • Preheat a large chargrill pan over medium-high heat. Cook the kibbeh, turning occasionally, for 6-8 minutes until fully cooked.
  • In a food processor, blend chickpeas, water, 1 tablespoon of juice, half of the pumpkin, and the rest of the cumin until creamy. Season to taste.
  • In a bowl, mix together cucumber, tomato, extra mint, remaining pumpkin, and juice. Serve the kibbeh with hummus, salad, and lemon wedges.

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