Classic Nachos with Spicy Hummos
FEATURING MONJAY MEZZA’S HUMMOS WITH ROASTED CAPSICUM AND JALAPENO
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There’s something particularly liberating about nachos. It’s one of those dishes that come with no rules and no judgment. What toppings are you in the mood for? Jerk chicken and a tangy hot sauce? Brisket and barbecue sauce? Prawns with chipotle chilli powder? The variations are limited only by your imagination and appetite.
Our version is more of a classic nachos recipe, with a little hummos thrown in to shake things up a touch. Otherwise, it has all the characteristics that have made nachos one of the most globally popular dishes ever: crunchy, gooey and saucy textures; spicy, tangy and cooling flavours.
Beef is the traditional meat for nachos, but tradition and nachos go together like fish and bicycles. We’ve opted for pork mince because it’s a little fattier and doesn’t get as dry as beef. Of course, these are your nachos, so feel free to do as you please.
Now, after all that ‘no rules’ business, it’s time to mention the rules. There’s only one: never eat nachos alone. That’s only going to lead to food sweats and regret. So gather some friends and fire up Netflix; it’s time for a classic nachos movie night.
- Olive oil
- 500g pork mince
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin powder
- 1 teaspoon of paprika (smoky or sweet)
- ½ teaspoon onion powder
- 2 tablespoons tomato sauce (ketchup)
- 4 tablespoons of pickled jalapenos, diced small
- A packet of tortilla chips
- 1 cup of grated cheese
- 2 tablespoons sour cream
- 1 avocado
- Juice of ½ a lime
- 1 tub Monjay’s Hummos with Roasted Capsicum and Jalapeno
Put a wide frying pan over medium heat and pour in two tablespoons of olive oil. When hot, add the pork and fry until browned, around five minutes, breaking it up with a wooden spoon.
Add the oregano, cumin, paprika, onion powder, tomato sauce, a teaspoon of salt and ¾ of a cup of water. Bring to a simmer and let it burble away gently for around 15 minutes, until most of the liquid has evaporated.
Get yourself a shallow dish that can go under the griller. Dollop the plate with mounds of Monjay’s Hummos and spread artfully with the back of a spoon. Top the hommus with half the mince (save the rest for another night). Scatter over the jalapenos. Push the tortilla chips into the mince and hummos so they stand up like little sails, then sprinkle over the cheese.
Put under the griller until the cheese is melted and bubbly. Mash the avocado with the back of a fork and mix with a little salt and the lime juice. Dollop over the melted cheese along with the sour cream.
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