Name: Homemade Hummus & Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/4 cup tahini; 2 tbsp fresh lemon juice; 1–2 cloves garlic, minced; 2–3 tbsp olive oil (plus more for drizzling); 1/2 tsp salt; 2–4 tbsp water (as needed for consistency); 1/4 tsp ground cumin (optional); 8–10 oz steak (sirloin, flank, or ribeye); 1 tbsp olive oil (for searing); Salt and black pepper, to taste; 1/2 tsp garlic powder; 1/2 tsp paprika or smoked paprika; Fresh parsley or cilantro, chopped (for garnish); Optional: cherry tomatoes, cucumbers, olives, pita bread

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This Homemade Hummus & Steak dish is a flavorful, protein-packed meal that combines creamy, garlicky hummus with juicy, perfectly seared steak. I love how the rich, smoky flavor of the beef complements the smooth, nutty hummus — it’s simple, fresh, and satisfying all at once. Whether I serve it as a hearty appetizer, a light dinner, or part of a Mediterranean-style platter, it always feels like something special.

Why You’ll Love This Recipe

I love this recipe because it’s both wholesome and indulgent. The hummus is creamy and full of flavor, made with just a few fresh ingredients, while the steak adds a savory, satisfying richness. It’s easy to customize — I can serve it in a bowl, on a platter with pita and veggies, or as a wrap. I also love that it’s full of protein, fiber, and healthy fats, making it a balanced and delicious meal any day of the week. Homemade Hummus & Steak

Ingredients

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

For the hummus:

Canned chickpeas (drained and rinsed)
Tahini (sesame paste)
Fresh lemon juice
Garlic, minced
Olive oil
Salt
Water (to thin as needed)
Ground cumin (optional, for warmth)

For the steak:

Steak (sirloin, flank, or ribeye work great)
Olive oil
Salt and black pepper
Garlic powder or minced garlic
Paprika or smoked paprika (optional, for color and flavor)
Fresh parsley or cilantro (for garnish)

Optional toppings and sides:

Cherry tomatoes, sliced cucumbers, or olives
Pita bread or flatbread
Extra drizzle of olive oil and paprika on top of the hummus

Directions

Make the hummus:

In a food processor, I combine the chickpeas, tahini, lemon juice, garlic, and salt.
I blend until smooth, adding water a tablespoon at a time until I reach my desired consistency.
I drizzle in olive oil and blend again until creamy and silky.
I taste and adjust with more lemon or salt if needed.
I transfer the hummus to a bowl and drizzle it with olive oil and a sprinkle of paprika.

Cook the steak:

I pat the steak dry and season it generously with salt, pepper, garlic powder, and paprika.
I heat olive oil in a skillet or grill pan over medium-high heat.
I sear the steak for about 3–4 minutes per side for medium-rare, adjusting the time based on thickness.
I transfer it to a cutting board and let it rest for 5 minutes before slicing against the grain.

Assemble the dish:

I spread a generous layer of hummus on a serving plate or bowl.
I arrange the sliced steak on top.
I drizzle with olive oil, sprinkle with parsley or cilantro, and add any extras like tomatoes or olives.
I serve it with warm pita or flatbread on the side.

Servings and timing

This recipe serves 2–3 people. It takes about 15 minutes to make the hummus and 15 minutes to cook the steak — so in just 30 minutes, I can have a beautiful, flavorful meal ready to enjoy.

Variations

I sometimes add roasted red peppers to the hummus for a smoky flavor.
For a spicy version, I mix chili flakes or harissa into the hummus.
I love topping the dish with feta cheese and a squeeze of lemon for brightness.
I occasionally use grilled chicken, lamb, or shrimp instead of steak.
For extra crunch, I sprinkle toasted pine nuts or sesame seeds on top.

Storage/Reheating

I store leftover hummus in an airtight container in the refrigerator for up to 5 days. The steak keeps well in the fridge for up to 3 days — I reheat it gently in a skillet or the microwave at low power to avoid overcooking. The hummus can also be frozen for up to 2 months, then thawed in the fridge and stirred before serving. Homemade Hummus & Steak

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak and cook them ahead of time — they make an even creamier hummus.

What’s the best steak cut for this recipe?

I prefer sirloin or flank for a lean, flavorful option, but ribeye gives extra juiciness.

Can I make the hummus ahead of time?

Absolutely. I make it a day or two in advance and store it in the fridge until ready to serve.

How can I make the hummus smoother?

I remove the skins from the chickpeas before blending or add a little extra olive oil and water for a silkier texture.

Can I make this dish vegan?

Yes! I skip the steak and top the hummus with roasted veggies, chickpeas, or grilled tofu instead.

Conclusion

This Homemade Hummus & Steak dish is one of my favorite combinations — creamy, flavorful hummus paired with juicy, tender steak and fresh Mediterranean accents. I love how it’s simple enough for a weeknight but impressive enough to serve to guests. Every bite has that perfect balance of richness, freshness, and comfort — a beautiful meal that always satisfies.