Entrecôte & Garlic-Yogurt Hummus with Toasted Nuts
Serves: 2│45 min
This dish is a masterclass in texture and temperature. The "secret" here is the inclusion of Greek yogurt in the hummus, which provides a lactic tang and an incredibly airy, cloud-like consistency that perfectly offsets the rich, seared ribeye.
Ingredients
Garlic-Yogurt Hummus
500g (17.5 oz) Cooked chickpeas, rinsed and peeled for extra smoothness
150g (5.3 oz) Greek yogurt, full fat
120g (0.5 cup) Tahini, high quality
3 cloves Garlic, grated
45ml (3 tbsp) Fresh lemon juice
5g (1 tsp) Sea salt
60ml (4 tbsp) Ice water
Sautéed Entrecôte
450g (1 lb) Entrecôte (Ribeye), cut into 2cm (0.75 inch) cubes
30ml (2 tbsp) Extra virgin olive oil
3g (0.5 tsp) Cumin, ground
2g (0.25 tsp) Allspice, ground
Salt and black pepper to taste
Garnish & Topping
50g (0.33 cup) Slivered almonds and pine nuts
15ml (1 tbsp) Unsalted butter
30ml (2 tbsp) Extra virgin olive oil (for drizzling)
10g (0.25 cup) Fresh parsley, chopped
Instructions
Place chickpeas, tahini, lemon juice, garlic, and salt in a high-speed blender.
Process until a thick paste forms, scraping down the sides as needed.
Add the Greek yogurt and pulse until fully incorporated and creamy.
Stream in ice water slowly while blending until the hummus is light and fluffy.
Taste and adjust salt or lemon; set aside at room temperature.
Toast almonds and pine nuts in butter over medium heat until golden brown.
Remove nuts from the pan immediately to prevent over-browning; set aside.
Season the steak cubes generously with salt, pepper, cumin, and allspice.
Heat olive oil in a heavy skillet over high heat until smoking.
Sear steak cubes for 2 minutes per side until deeply browned but tender.
Spread a thick layer of hummus onto a shallow serving bowl.
Create a well in the center and pile the hot steak inside.
Top generously with the toasted nuts and fresh chopped parsley.
Drizzle a ring of high-quality olive oil around the hummus edge.
Serve immediately with warm pita bread or laffa.
