Photo of Chilli beef with houmous by WW

Chilli beef with houmous

Points® value
Total Time
25 hr 20 min
20 min
25 hr


Wholemeal Pitta Bread

2 medium

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

350 g, halved

Red onion

1 small, thinly sliced

Parsley, fresh

2 tablespoon(s), finely chopped

Vinegar, All Types

1 tablespoon(s), red wine vinegar

Beef sirloin steak, lean, raw

4 steak(s), medium

Chilli flakes

1½ teaspoon(s), level


3 clove(s)

Lemon Juice, Fresh

2 tablespoon(s)


½ teaspoon(s)

Chickpeas, cooked

2 can(s), large, drained

Tahini paste (sesame paste)

50 g

Ground Cumin

½ teaspoon(s), level


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Cut each pitta bread into quarters, then cut each quarter in half to make a total of 16 triangles. Arrange them in a single layer on a large baking sheet and mist with cooking spray. Season to taste and toss to coat. Bake for 20 minutes, turning once, until crisp and golden.
  2. Meanwhile, make the houmous. Put the garlic, lemon juice and salt into a food processor and pulse until the garlic is roughly chopped. Add the chickpeas, tahini and cumin and process, gradually adding 150ml ice-cold water until the houmous is smooth and thick. For a thinner consistency, add a little more water. Transfer the houmous to a pan and gently warm through.
  3. Toss together the tomatoes, onion, parsley, vinegar and pitta chips in a serving bowl, then season to taste and set aside.
  4. Rub the steaks with the chilli flakes and season to taste. Mist a griddle pan with cooking spray and put over a high heat. Griddle the steaks for 2 minutes on each side, or until cooked to your liking. Serve with the houmous and tomato salad.