Spicy lamb tortillas with beetroot hummus

Lamb and Mutton SA
6 servings Prep: 15 mins, Cooking: 30 mins
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Stretch lamb mince easily with toasted tortillas and a few other basic additions like hummus, fresh herbs and creamy yoghurt, to turn this fabulous meal into a light lunch or dinner.

By Independent Contributor March 15 2022
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Ingredients (17)

For the spicy mince
2 tbsp olive oil
1 onion — finely chopped
500 g lamb mince
1 tbsp dry harissa spice mix
1 tbsp smoked paprika
2 tbsp tomato paste
2 tbsp water
salt and black pepper
For the crispy chickpeas
1x420 g tin chickpeas — drained
3 tbsp olive oil
salt and black pepper
2 tsp smoked paprika
To assemble
6 flour tortillas
1 cup beetroot hummus
1 cup double cream plain yoghurt — or sour cream
small bunch fresh mint
1 small red onion — finely sliced
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Make the mince: Heat the oil in a medium pot and fry the onion until soft and translucent. Add the mince and fry over high heat, stirring often and breaking up any lumps. Continue to fry until the meat is brown and starts to catch on the bottom. Add the harissa & paprika and stir for another minute, then add the tomato paste, water and season with salt & pepper. Stir well and continue to fry for another 5 minutes. Remove and set aside.

Make the chickpeas: Heat the oven to 220 C. In a medium mixing bowl, add the drained chickpeas, olive oil, paprika and season generously with salt & pepper. Toss to coat all over, then transfer to a shallow baking tray in a single layer. Roast for 15 minute, then stir with a spatula. Return to the oven for another 15 minutes or until dark and toasty. Remove and set aside.

To assemble: Arrange a spread in bowls and on plates in the middle of your table so that guests can help to assemble their own tortillas – hot tortillas, hummus, yoghurt, herbs, red onion and the warm mince and chickpeas. Every tortilla should have a little of everything, with a healthy scoop of spicy mince. Enjoy at once.


You can save a lot of time by buying ready-made beetroot hummus from some supermarkets, or make your own by pureeing a cup of ready-made regular hummus with a few cooked baby beets. Or use any other hummus of your choice.

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.


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