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Homemade Hummus & Steak

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A hearty, protein-packed dish combining creamy homemade hummus with perfectly seared steak. Rich, flavorful, and ideal for a casual dinner or elegant entertaining.

Ingredients

  • For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 12 cloves garlic
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon salt
  • 24 tablespoons cold water
  • Optional: 1/2 teaspoon ground cumin, smoked paprika for garnish
  • For the steak:
  • 1 pound steak (ribeye, flank, skirt, or sirloin)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: 1 clove garlic, smashed; fresh rosemary or thyme

Instructions

  1. Make the hummus: In a food processor, blend chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Add cold water gradually until smooth and creamy. Adjust seasoning to taste. Chill until ready to use. Top with olive oil and paprika or cumin before serving if desired.
  2. Prepare the steak: Season steak with salt and pepper. Let sit at room temperature for 30 minutes.
  3. Heat olive oil in a skillet or grill pan over high heat. Sear steak for 3–5 minutes per side, depending on thickness and doneness preference. Add garlic and herbs (if using) in the last minute for flavor.
  4. Let steak rest for 5–10 minutes, then slice thinly against the grain.
  5. To serve: Spread hummus on a platter or individual plates. Top with sliced steak. Drizzle with olive oil and garnish with herbs, lemon wedges, or pickled onions if desired.

Notes

  • Peeling chickpeas gives extra creamy hummus, but it’s optional.
  • Use high-quality tahini and fresh lemon juice for best flavor.
  • Make hummus ahead of time—it keeps well in the fridge for up to 5 days.
  • Resting steak before slicing helps retain juices and tenderness.
  • Serve with pita, rice, or a fresh cucumber salad for a complete meal.

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