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Hummus with beef and capers

Thinly Sliced Ribeye with Hummus and Capers

Razvan Stupar
A super delicious meal packed with proteins.
4.91 from 52 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 2 servings

Ingredients
 
 

  • 100 g rib eye steak thinly sliced
  • 1 tortilla

Marinade

  • ½ tsp salt
  • ¼ tsp pepper
  • ½ onion
  • ½ garlic
  • ½ chili pepper
  • 15 parsley leaves
  • 1/4 lemon
  • 30 ml olive oil

Hummus

  • 200 g cooked chickpeas
  • 1 tsp tahini
  • ½ garlic
  • ½ tsp cumin
  • ¼ lemon
  • 30 ml olive oil
  • salt
  • pepper

Garnish

  • 1 tsp sumac
  • 5-6 capers

Instructions
 

  • To make the marinade, combine the finely chopped onion, garlic, chili, and parsley with lemon juice, olive oil, salt, and pepper. Thinly slice the rib-eye steak into strips and leave to marinate.
  • In a medium size pan over medium heat, heat ½ tablespoon olive oil. Add the beef stripes and cook until browned, about 5-7 minutes.
  • For the hummus, place all the ingredients in a blender and process until it has a smooth texture. If the mixture is too thick, gradually add water until you get the desired consistency.
  • Quickly fry the tortilla over an open flame and drizzle a few drops of olive oil on top.

Notes

Hummus with beef and capers
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