Homemade Hummus & Steak is a simple yet flavorful meal that pairs tender, perfectly cooked steak with creamy, garlicky hummus. I love making this dish when I want something hearty, protein-packed, and full of Mediterranean-inspired flavors. The rich hummus complements the savory steak beautifully, creating a meal that’s satisfying, quick to prepare, and impressive enough for guests.
Why You’ll Love This Recipe
I love this recipe because it’s versatile, healthy, and comes together quickly. The steak can be cooked to my preferred doneness while the hummus is whipped up in just a few minutes, making it perfect for weeknights. I also appreciate that it’s easy to customize with toppings or spices—everything from roasted vegetables to a drizzle of olive oil elevates the dish. It’s a balanced meal that’s as delicious as it is simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the steak:
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Steak of choice (ribeye, sirloin, or flank steak)
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Olive oil
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Salt and pepper
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Optional: garlic powder, smoked paprika, or fresh herbs
For the hummus:
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Chickpeas (canned or cooked)
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Tahini
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Lemon juice
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Garlic, minced
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Olive oil
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Salt
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Water or aquafaba (from chickpeas) to thin if needed
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Optional toppings: paprika, olive oil drizzle, chopped parsley
Directions
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I start by preparing the hummus. I combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor.
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I blend until smooth, adding water or aquafaba a little at a time until it reaches my desired consistency. I taste and adjust the seasoning as needed.
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I set the hummus aside and preheat a skillet or grill over medium-high heat for the steak.
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I season the steak generously with salt, pepper, and any optional spices or herbs.
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I sear the steak for 3–5 minutes per side, depending on thickness and preferred doneness.
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I let the steak rest for 5–10 minutes before slicing it against the grain.
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I serve the sliced steak alongside a generous scoop of homemade hummus, drizzled with olive oil and sprinkled with paprika or fresh parsley if desired.
Servings and timing
This recipe serves 2–4 people and takes about 30 minutes total—10 minutes to make the hummus and 15–20 minutes to cook the steak, plus resting time.
Variations
Sometimes I add roasted red peppers or sun-dried tomatoes to the hummus for extra flavor. I’ve also served this dish with a side of grilled vegetables, pita bread, or a simple salad. For a spicier version, I sprinkle red pepper flakes or sumac over the hummus. I can even make the hummus ahead and store it in the fridge for up to a week.
Storage/reheating
Leftover steak can be stored in an airtight container in the fridge for 2–3 days and reheated gently in a skillet. Hummus keeps well for up to a week in the fridge. I don’t freeze hummus often, but it can be frozen for up to 2 months if needed—thaw completely and stir well before serving.
FAQs
Can I use any cut of steak?
Yes. I usually choose ribeye, sirloin, or flank steak, but any steak you like will work. Cooking times may vary depending on thickness.
Can I make hummus without a food processor?
Yes. I can mash the chickpeas with a fork or potato masher, then whisk in the tahini, lemon juice, and olive oil. It won’t be as silky, but still tasty.
Is this meal keto-friendly?
Yes, it’s mostly protein and healthy fats. Chickpeas add some carbs, but I can adjust portion sizes or serve with a side of leafy greens to keep it lower carb.
Can I make this ahead of time?
Absolutely. I often make the hummus a day ahead—the flavors improve overnight. I cook the steak fresh to ensure it stays juicy.
What can I serve with this dish?
I like serving it with roasted vegetables, a fresh salad, warm pita, or even cauliflower rice for a low-carb option.
Conclusion
Homemade Hummus & Steak is one of my favorite easy, flavorful meals. The creamy, garlicky hummus paired with tender, savory steak is always satisfying and feels special without a lot of effort. It’s quick, versatile, and perfect for a weeknight dinner, lunch meal prep, or even a casual dinner with friends.
Print
Homemade Hummus & Steak
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Searing / Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A simple and flavorful meal pairing tender, perfectly cooked steak with creamy, garlicky homemade hummus. Healthy, protein-packed, and Mediterranean-inspired.
Ingredients
- For the steak:
- 2 steaks of choice (ribeye, sirloin, or flank)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: garlic powder, smoked paprika, or fresh herbs
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 2–4 tbsp water or aquafaba to thin if needed
- Optional toppings: paprika, olive oil drizzle, chopped parsley
Instructions
- Prepare the hummus by combining chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor.
- Blend until smooth, adding water or aquafaba gradually until the desired consistency is reached. Taste and adjust seasoning.
- Set the hummus aside. Preheat a skillet or grill over medium-high heat for the steak.
- Season the steak generously with salt, pepper, and optional spices or herbs.
- Sear the steak for 3–5 minutes per side, depending on thickness and preferred doneness.
- Let the steak rest for 5–10 minutes, then slice against the grain.
- Serve the sliced steak alongside a generous scoop of hummus, drizzled with olive oil and sprinkled with paprika or parsley if desired.
Notes
- Optional: add roasted red peppers or sun-dried tomatoes to hummus for extra flavor.
- Serve with grilled vegetables, salad, or pita bread for a complete meal.
- Sprinkle red pepper flakes or sumac on hummus for a spicier twist.
- Hummus can be made ahead and stored in the fridge for up to 1 week.
- Leftover steak can be stored in the fridge for 2–3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (steak + hummus portion)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
