Homemade Hummus & Steak

Homemade Hummus & Steak is a flavorful and satisfying dish that pairs creamy, garlicky hummus with tender, juicy slices of steak. It’s a protein-packed meal that’s simple to prepare but feels restaurant-quality, perfect for lunch, dinner, or serving on a mezze platter.

Why You’ll Love This Recipe

I love the contrast of textures and flavors in this dish—the smoothness of the hummus with the bold, savory richness of steak. It’s versatile, filling, and can be served warm or cold. I make it when I want something nourishing and impressive without spending hours in the kitchen. It also works great as a shareable appetizer or a main course.

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

• garlic

• lemon juice

• olive oil

• salt

• cold water (to thin as needed)

• ground cumin (optional)

For the steak:

• sirloin, flank, or ribeye steak

• olive oil

• garlic powder

• salt and pepper

• paprika or sumac (optional for extra flavor)

To serve:

• fresh parsley

• olive oil drizzle

• pita bread or flatbread

• optional toppings: pine nuts, chili flakes, or pickled onions

Directions

For the hummus:

1. I blend the chickpeas, tahini, garlic, lemon juice, olive oil, and salt in a food processor until smooth.

2. I add cold water slowly until the texture is creamy and spreadable.

3. I taste and adjust the seasoning or add cumin for extra depth.

For the steak:

1. I pat the steak dry and season both sides with salt, pepper, garlic powder, and paprika.

2. I heat olive oil in a skillet over medium-high heat.

3. I sear the steak for 3–4 minutes per side (depending on thickness and doneness preference).

4. I let the steak rest for 5 minutes, then slice it thinly across the grain.

To serve:

1. I spread a generous layer of hummus on a plate or board.

2. I top it with warm slices of steak.

3. I drizzle with olive oil, sprinkle fresh herbs, and add any optional garnishes.

Servings and timing

This recipe serves about 2–3 as a main or 4–6 as an appetizer. It takes about 10 minutes to prepare and 15–20 minutes to cook everything.

Variations

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

• For a spicier kick, I use harissa or chili oil on top.

• If I want a heartier meal, I serve it with rice, grilled veggies, or a big salad.

• I’ve also tried this with grilled chicken or lamb instead of steak.

• For a dairy addition, I sprinkle crumbled feta over the top.

storage/reheating

I store leftover hummus in an airtight container in the fridge for up to 5 days. Cooked steak can be stored for 3 days. I reheat the steak gently in a pan or microwave, but I try not to overcook it to keep it tender. I always assemble fresh when serving.

FAQs

Can I make the hummus ahead of time?

Yes, I often make the hummus a day or two ahead. The flavor actually improves as it sits.

What’s the best cut of steak for this recipe?

I prefer flank or sirloin for easy slicing, but ribeye adds extra richness. I use whatever I have on hand.

How do I get smooth hummus?

I blend the hummus for a few minutes and use cold water to loosen it. Peeling the chickpeas helps, but I skip that step when I’m short on time.

Can I grill the steak instead?

Absolutely. Grilled steak adds great smoky flavor and works just as well in this dish.

Is this dish served hot or cold?

I like the hummus cool and the steak warm, but both can be room temp. It’s flexible depending on the occasion.

Conclusion

Homemade Hummus & Steak is one of my favorite ways to enjoy bold, fresh flavors in a fast and filling dish. Whether I serve it as a centerpiece meal or part of a spread, it always impresses and satisfies with minimal effort.

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