Homemade Hummus & Steak

Homemade Hummus & Steak is one of those meals that feels both rustic and indulgent. The creamy, garlicky hummus forms a silky base for perfectly seared slices of steak, making every bite rich, satisfying, and packed with flavor. Whether I’m putting together a casual dinner or an impressive platter for guests, this combo never lets me down.

Why You’ll Love This Recipe

I love this recipe because it brings together two simple elements—steak and hummus—in a way that feels elevated but totally doable at home. The hummus is smooth, full of flavor, and much fresher than anything store-bought. The steak adds a bold, meaty contrast that makes this a complete and hearty dish. It’s high in protein, naturally gluten-free, and easy to dress up with extras like herbs, lemon, or warm pita on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the hummus:

• Canned chickpeas (or cooked from dry)

• Tahini

• Fresh lemon juice

• Garlic

• Olive oil

• Salt

• Cold water (for blending)

• Optional: ground cumin, smoked paprika for garnish

For the steak:

• Steak of choice (ribeye, sirloin, flank, or skirt steak work well)

• Salt and pepper

• Olive oil

• Garlic (optional)

• Fresh herbs like rosemary or thyme (optional)

Directions

For the hummus:

1. I drain and rinse the chickpeas, then blend them with tahini, lemon juice, garlic, olive oil, salt, and a splash of cold water until smooth and creamy. I add more water as needed to reach the right consistency.

2. I taste and adjust the seasoning, then refrigerate it until ready to serve. I often top it with a swirl of olive oil and a sprinkle of paprika or cumin.

For the steak:

1. I season the steak generously with salt and pepper and let it sit at room temperature for about 30 minutes before cooking.

2. I heat a skillet or grill pan over high heat, add olive oil, and sear the steak for 3–5 minutes per side, depending on thickness and desired doneness.

3. I let the steak rest for 5–10 minutes before slicing it thinly against the grain.

To serve:

1. I spread the hummus onto a large plate or shallow bowl.

2. I layer the warm, sliced steak on top and drizzle with olive oil.

3. I garnish with fresh herbs, lemon wedges, or pickled onions if I want to add a bit more flair.

Servings and timing

This recipe serves 2 to 4 people, depending on the size of the steak and how it’s served. It takes about 30 to 40 minutes total—20 minutes for prepping and making the hummus, and 10–15 minutes to cook the steak.

Variations

• I sometimes add roasted red peppers or sun-dried tomatoes to the hummus for extra depth.

• For a Mediterranean twist, I serve it with chopped cucumbers, cherry tomatoes, olives, or a dollop of tzatziki.

• If I want to keep it lighter, I serve the steak and hummus over greens instead of with bread.

• I’ve also made a spicy version of hummus with harissa or chili flakes blended in.

Storage/reheating

I store leftover hummus in an airtight container in the fridge for up to 5 days. The steak keeps for 3–4 days and reheats best gently in a skillet or wrapped in foil in the oven to retain moisture. I avoid microwaving the steak to keep it from drying out. If I make extra hummus, I love using it as a spread or dip throughout the week.

FAQs

Can I use dried chickpeas for the hummus?

Yes, I’ve made it with dried chickpeas—soaked overnight, cooked until tender, then used just like canned. The texture is even smoother and the flavor richer.

What cut of steak works best?

I usually go for something tender and quick-cooking like ribeye or flank steak. Skirt and sirloin also work great, especially when sliced thin.

Do I need to peel the chickpeas?

I don’t always, but peeling them gives a much smoother hummus. When I want it extra creamy, I take the time to remove the skins.

Can I make this ahead?

Definitely. I often make the hummus a day ahead and store it in the fridge. The steak is best cooked fresh, but it reheats well if sliced and stored properly.

What can I serve with this meal?

I like to serve it with warm pita, flatbread, or rice. A simple cucumber salad or roasted vegetables also pair beautifully.

Conclusion

Homemade Hummus & Steak is one of those dishes I turn to when I want something that feels special but doesn’t require hours in the kitchen. The creamy hummus and juicy steak are a perfect match, and the whole dish is endlessly customizable. Whether I’m serving it for dinner or plating it up as a shared appetizer, it always hits the spot.

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