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Chilli beef with hummus

Chilli beef with hummus

Total Time
45 min
20 min
25 min
Chilli crusted steaks with hummus, toasted pita chips and tomato salad.


Wholemeal pita bread

2 large, (2x68g)

Canned chickpeas, rinsed and drained

800 g, (2 x 400g cans)


3 clove(s), chopped

Lemon juice

2 tbs


50 g

Ground cumin

½ tsp

Cherry tomatoes

350 g, halved

Red onion

1 small, thinly sliced

Fresh flat-leaf parsley

2 tbs, finely chopped

Red wine vinegar

3 tsp

Beef sirloin steak, raw

400 g, (Buy 500g) fat trimmed, cut into 4 steaks

Dried chilli flakes

1½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 190°C. Cut each pita bread into 8 triangles. Arrange on a large baking tray and lightly spray with oil. Season with salt and pepper and toss to coat. Bake for 20 minutes, turning once, or until crisp and golden. Cool.
  2. Meanwhile, process chickpeas, garlic, juice, tahini, cumin and a large pinch of salt in a food processor, gradually adding 150ml ice-cold water until hummus is smooth and thick. For a thinner consistency, add a little more water. Transfer hummus to a saucepan over low heat and cook, stirring, until warmed through.
  3. Combine tomatoes, onion, parsley, vinegar and pita chips in a large bowl. Season with salt and pepper.
  4. Place steaks between 2 sheets of baking paper and pound with a meat mallet or a rolling pin until 1cm thick. Rub steaks with chilli flakes and season with salt and pepper.
  5. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes. Serve beef with hummus and tomato salad.


TIPS: Store leftovers in an airtight container in fridge for up to 2 days. Add 1 tbs olive oil to drizzle over salad in Step 3. Swap beef for 2 skinless chicken breasts (halved lengthways).