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Parsley Hummus with Australian Beef Strips

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For the Beef:
300g Australian Beef Strips
Olive Oil
Salt and Pepper, to taste
For the Hummus:
1.5 cups Parsley, chopped
2 cans Chickpeas (reserve ½ cup cold Chickpea Water)
2 tbsp Yoghurt
½ cup Tahini
Juice of 1 lemon
2 Garlic Cloves, pressed
2 tsp Cumin Powder
Olive Oil
Salt and Pepper to taste
For Garnish:
3 tbsp Pine Nuts
Pink Peppercorns, crushed


1 In a food processor, add all the ingredients for the hummus and blend until completely smooth. Ensure the consistency is not too thick or dry. If it is, thin out as desired with warm water. Transfer hummus into a platter and store in fridge or set aside.
2 Heat olive oil in a pan and cook the beef for 3-5 minutes. Season with salt and pepper.
3 In a separate pan on medium heat, toast the pine nuts until golden brown and set aside.
4 When ready to serve, place the beef over the hummus, garnish with the pine nuts and sprinkle pink peppercorns.