Middle Eastern Beef and Hummus Pita Rounds

Ingredients

• 1 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. dried oregano
• 1/2 tsp dried mint
• Fresh ground black pepper to taste
• 1 lb. lean ground beef
• 2 tsp. olive oil, divided, plus a little more for misting the pita bread with oil
• 1/2 onion, finely chopped
• 1/2 cup water
• 2 T lemon juice
• 4 low-carb or whole wheat pita bread rounds
• 1/2 cup hummus
• 1 cup finely chopped tomatoes
• 1 cup finely chopped cucumbers
• 2 T pine nuts
• Sumac or Za'atar to sprinkle on the finished pita rounds if desired

Directions

1. Heat the oven to 400F/200C. Finely mince the fresh parsley, fresh mint, and fresh cilantro, or whichever fresh herbs you are using. Cut up the cucumbers and tomatoes. Set out the pine nuts or other nuts, the hummus, and the Sumac or Za'atar if you are adding it.
2. If you have a mortar and pestle or a spice grinder, use it to combine the spices into a finer blend. If not, no worries, just measure and use the spices as they are.
3. Warm 1 teaspoon of the olive oil in a non-stick frying pan. Add the ground beef in crumbles and cook it over medium-high heat, using a turner to break it into small pieces, until it is well browned.
4. Move the beef over to one side of the pan and pour in the other teaspoon of olive oil. Add the onions and cook them until they begin to soften. Stir the spice mixture into the onions and cook for about a minute more.
5. Combine the onions with the browned beef, then pour in the water. Scrape up the browned bits from the bottom of the pan, lower the heat to medium-low, and let the mixture simmer for a few minutes, until the liquid has cooked away.
6. Take the pan off the heat and stir in the chopped herbs and lemon juice.
7. As the beef is browning, lightly mist or brush both sides of the pita bread with a little olive oil. Put the pita bread directly on the rack in the hot oven and toast it until it is browned and a bit crisp, about 3-5 minutes. Stay nearby, because it toasts fast.
8. Spread each toasted pita round with a thin layer of hummus. Scatter one-fourth of the beef and herb mixture over the top of each one.
9. Top each pita with a few tablespoons each of the chopped tomatoes and cucumbers. Add a sprinkle of pine nuts or almonds, then finish with Sumac or Za'atar if you are using it. Serve hot.