Bison & Hummus

By Kevin • 30 or Less, All, Meat • 17 Oct 2012

The flavours in this dish are very much inspired by North African cuisine, yet the use of bison gives it a local flair. The simplified hummus is a nice compliment to the spiced bison and letting your guests make wraps with butter lettuce leaves adds a nice touch of interaction with the food. I didn’t list the lettuce leaves in the recipe, though it is a fun way to present this combination.

Time: 25 minutes

Serves: 4


1 pound ground bison
2 large shallots – chopped
2 tablespoons tomato paste
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon fresh ground black pepper
¼ cup fresh mint – chopped
14 ounce can chickpeas – rinsed and drained
1 tablespoon fresh lemon juice
1 clove garlic – very finely chopped or crushed
½ teaspoon paprika
¼ cup water
2 tablespoons extra-virgin olive oil


For the bison, preheat a heavy cast pan on medium-high then add the bison, stirring and breaking apart for three minutes.

Add the shallots and cook, stirring often for another three minutes.

Stir in the tomato paste, ½ teaspoon of salt, the cinnamon, cumin, chili, turmeric and pepper, cooking for five more minutes.

Remove from heat and top with the mint.

For the hummus, place the chickpeas, remaining ½ teaspoon of salt, the lemon juice, garlic, paprika and water in a food processor. Pulse until the mixture is nearly smooth, then run the blade constantly while drizzling in the olive oil.

Serve the hummus alongside the bison.

Get the PDF and nutrition info

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