Parsley Hummus with Australian Beef Strips Recipe

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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.