Spiced Lamb "Nachos" with Jalapeño White Bean Spread - Dude Diet Dinnertime // Orderves Edit

The recipe for Spiced Lamb Lettuce Cups with Jalapeño White Bean Spread from The Dude Diet Dinnertime inspired this app: instead of lettuce, we are using home made pita chips making for the perfect Mediterranean bite. I’m calling it a “health nacho”.

Spiced Lamb nachos with jalapeño white bean spread

Spiced Lamb “Nachos” with Jalapeño White Bean Spread

For the spread:

1 15oz can cannellini beans

1 jalapeño, seeded if you like, and roughly chopped

2 garlic cloves, peeled and smashed

3 TB fresh lemon juice, or juice from one lemon 

¼ tsp kosher salt

2 TB EVOO

For the lamb:

1 TB EVOO

½ medium yellow onion

2 garlic cloves, minced

2 tsp cumin

½ tsp ground coriander

½ tsp kosher salt

¼ tsp cinnamon 

¼ tsp freshly ground black pepper 

1 lbs ground lamb 

For the pita chips:

4 whole wheat pitas 

EVOO 

Kosher salt 

For serving:

Flat leaf parsley, finely chopped

Fresh mint, finely chopped

Squeeze of lemon

Start with the spread: combine the beans, jalapeño, garlic, lemon juice and salt in the bowl of a food processor. Process for two minutes, until very smooth, scraping down the sides as needed. With the motor running, slowly drizzle the olive oil in a steady stream into the spread and then allow the motor to run for a minute or so more. Spread should be smooth and fluffy. 

Make the lamb next. Heat oil in a nonstick skillet over medium heat. Add the onion and cook for four mins, until softened and translucent. Add in garlic and cook for a minute more. Add the cumin, coriander, salt, cinnamon and pepper and cook for one minute to toast the spices. Add the lamb and cook for about 6 minutes, breaking up the meat into small pieces until no longer pink. Pour off excess fat.

Make the pita chips. Preheat oven to 375. Take each pita round and cut it into triangles (like a pizza). Carefully pull apart the two layers of the pita bread and cut or tear along the seam. Arrange pita triangles on a baking sheet. Brush with olive oil and season with salt. Bake for 4 minutes, take them out and turn them, then bake for 3-5 minutes more, or until chips are crisped and browned. 

Assemble. Spread a little white bean spread on each pita chip. Top with lamb. Garnish with mint and parsley, spritz with lemon. Serve immediately.