Homemade Hummus & Steak

This Homemade Hummus & Steak dish is a flavorful, protein-packed meal that combines creamy, garlicky hummus with perfectly seared steak. It’s bold, satisfying, and feels restaurant-worthy—yet it’s surprisingly simple to make at home. I love serving it as a dinner platter with warm pita and fresh veggies, or even as a modern twist on a steak bowl.

Why You’ll Love This Recipe

I love how this dish strikes a perfect balance between creamy and hearty. The homemade hummus is smooth, lemony, and fresh, while the steak adds richness and that delicious, charred bite. It’s easy to prepare and customizable with toppings and sides. Whether I’m cooking for a weeknight dinner or serving guests, this combo always impresses without being complicated.

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
lemon juice
garlic
olive oil
cold water
salt
ground cumin (optional)

for the steak:
flank steak or sirloin steak
salt
black pepper
garlic powder
olive oil
fresh lemon juice (for finishing)
optional garnish: chopped parsley or sumac

to serve (optional):
pita bread or flatbread
sliced cucumber and cherry tomatoes
pickled onions or olives
extra olive oil and paprika for drizzling

Directions

1. I start by making the hummus: I blend chickpeas, tahini, lemon juice, garlic, salt, and cumin in a food processor until smooth. I drizzle in cold water and olive oil while blending until it’s creamy and fluffy. I adjust seasoning to taste.

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

3. I heat olive oil in a cast iron skillet over medium-high heat, then sear the steak for about 3–4 minutes per side, depending on thickness and desired doneness.

4. I let the steak rest for at least 5 minutes before slicing it thinly against the grain. I squeeze a little lemon juice over the top for brightness.

5. I spread a generous layer of hummus on a plate, arrange the sliced steak on top or beside it, and garnish with herbs, olive oil, or sumac.

6. I serve it with pita and any extra toppings I like—fresh veggies, pickles, or even a quick salad.

Servings and timing

This recipe serves 2 to 4, depending on the size of the steak and how it’s served. It takes about 15 minutes to prep and 15–20 minutes to cook, so I usually have it ready in under 35 minutes.

Variations

Sometimes I use grilled chicken or lamb instead of steak for a different protein. For a spicy version, I add harissa or chili flakes to the hummus. If I’m going plant-based, I swap the steak for roasted eggplant or grilled portobello mushrooms. I’ve also added a drizzle of garlic yogurt or herbed tahini sauce for extra flavor.

storage/reheating

I store leftover hummus in an airtight container in the fridge for up to 5 days. The steak can be stored separately for 3–4 days. To reheat the steak, I warm it gently in a skillet or microwave, just until heated through. I serve everything cold or at room temperature for a quick lunch or snack.

FAQs

Can I make the hummus ahead of time?

Yes, I often make the hummus a day or two in advance—it actually tastes better after the flavors sit for a bit.

What cut of steak works best?

I usually use flank steak, sirloin, or ribeye. Any quick-cooking, tender cut works well with a good sear.

How do I get hummus super creamy?

I blend it with cold water and take time to puree it until completely smooth. If I want it extra silky, I peel the chickpeas, but I skip that step most of the time.

Can I use store-bought hummus?

Yes, if I’m in a rush, I use store-bought and just jazz it up with olive oil, paprika, and lemon juice for a fresher flavor.

What sides go well with this dish?

I like warm pita, pickled onions, Israeli salad, olives, or roasted veggies. It also pairs well with rice or couscous for a heartier meal.

Conclusion

Homemade Hummus & Steak is a simple yet elevated dish that brings together bold Middle Eastern flavors and satisfying comfort. I love how easy it is to prepare and how versatile the serving options are. Whether I’m entertaining or just craving something nourishing and filling, this combo never lets me down.

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