Ingredients
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- 2–4 tbsp cold water
- 1/2 tsp salt
- 1/4 tsp ground cumin (optional)
- For the steak:
- 1 lb flank or sirloin steak
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice (for finishing)
- Optional garnish & sides:
- Chopped parsley or sumac
- Pita bread or flatbread
- Sliced cucumber, cherry tomatoes, pickled onions, or olives
- Extra olive oil and paprika for drizzling
Instructions
- In a food processor, blend chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using) until smooth. While blending, drizzle in olive oil and cold water until creamy. Adjust seasoning to taste.
- Pat steak dry and season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side until desired doneness. Let rest 5 minutes, then slice thinly against the grain. Squeeze lemon juice over the top.
- Spread hummus on a plate. Arrange steak slices on or beside it. Garnish with parsley or sumac, olive oil, and paprika if desired.
- Serve with pita and your choice of veggies or sides.
Notes
- Make hummus up to 2 days ahead for deeper flavor.
- Add harissa or chili flakes to hummus for spice.
- Use grilled chicken, lamb, or roasted veggies instead of steak.
- Store hummus up to 5 days; steak for 3–4 days separately.
- Serve warm or at room temperature—great for leftovers and meal prep.
Nutrition
- Serving Size: 1 serving (based on 4)
- Calories: 430
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg