Crispy beef and hummus flatbreads, by The Body Coach, Joe Wicks



  • 1 tsp olive oil
  • 160g lean beef mince
  • 2 garlic cloves, peeled and crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 100g tinned chickpeas, drained
  • Juice of 1/2 lemon
  • Pinch of salt
  • 1 wholewheat flatbread or tortilla wrap
  • 2 tbsp yoghurt, such as Greek or soy
  • 1 tsp harissa paste
  • 30g pomegranate seeds
  • Small bunch of parsley, leaves chopped
  • Green salad, to serve


Heat the oil in a frying pan, add the beef and 1 clove garlic and fry over a high heat for 5 minutes; use a wooden spoon to break up the beef into small pieces as it fries. Turn the heat down, add the spices and continue to fry for 5 minutes, stirring regularly until the beef is crisp.

Meanwhile, tip the chickpeas into a bowl with a splash of water and heat in the microwave for a couple of minutes. Tip into a food processor with the remaining clove garlic, lemon juice and a pinch of salt and blend until smooth (add a little extra water or lemon juice if it needs it).

Warm the flatbread in the toaster or under the grill then spread with the hummus. Pile the beef on top then mix together the yoghurt and harissa and drizzle over the top. Scatter over the pomegranate seeds and parsley and serve with a simple green salad.


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