Sizzling spiced sirloin sliced and laid over a bed of dreamy homemade pumpkin and chickpea hummus! Served with a side of tangy pickled veggies.
Sizzling Sirloin & Perfect Pumpkin Hummus
Sizzling Sirloin & Perfect Pumpkin Hummus
with crispy chickpeas & fresh salad leaves
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Chickpeas
- Cucumber
- Free-Range Beef Sirloin
- Ground Cumin
- NOMU Oriental Rub
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
- Butter (optional)
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes, shifting halfway. In a bowl, coat the drained Chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 2 tbsp of water, and 1 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the Cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed Chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the Chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes, shifting halfway. In a bowl, coat the drained Chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 3 tbsp of water, and 2 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the Cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed Chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the Chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes, shifting halfway. In a bowl, coat the drained Chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 4 tbsp of water, and 3 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the Cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed Chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the Chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes, shifting halfway. In a bowl, coat the drained Chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 5 tbsp of water, and 4 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the Cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed Chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the Chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
Frequently Asked Questions
What is the preparation time for Sizzling Sirloin & Perfect Pumpkin Hummus?
The preparation time for Sizzling Sirloin & Perfect Pumpkin Hummus with crispy chickpeas & fresh salad leaves is between 15 and 35 minutes.
What is the total time required to make Sizzling Sirloin & Perfect Pumpkin Hummus with crispy chickpeas & fresh salad leaves?
The total time required to make Sizzling Sirloin & Perfect Pumpkin Hummus with crispy chickpeas & fresh salad leaves is between 35 and 55 minutes.
How many servings does Sizzling Sirloin & Perfect Pumpkin Hummus provide?
4 servings
What are the main ingredients in Sizzling Sirloin & Perfect Pumpkin Hummus?
Beef, Chickpeas, Cucumber, Free-Range Beef Sirloin, Ground Cumin, NOMU Oriental Rub, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Tomato, Tomatoes, White Wine Vinegar
What is the nutritional information of Sizzling Sirloin & Perfect Pumpkin Hummus?
Calories: 635, Carbs: 46 grams, Fat: grams, Protein: 48.9 grams, Sugar: 15.1 grams, Salt: 410 grams
How do I prepare Sizzling Sirloin & Perfect Pumpkin Hummus?
CRISPY CHICKS: When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy. SIZZLING SIRLOIN: Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. TIME TO ROAST: Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes, shifting halfway. In a bowl, coat the drained chickpeas with oil, the ground cumin, and some seasoning. FINAL TOUCHES: When the chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined. LET THEM EAT STEAK!: Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef! PICKLE THE VEGGIES: Place the white wine vinegar, 3 tbsp of water, and 2 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
What should be prepared from my kitchen to make Sizzling Sirloin & Perfect Pumpkin Hummus?
Beef, Chickpeas, Cucumber, Free-Range Beef Sirloin, Ground Cumin, NOMU Oriental Rub, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Tomato, Tomatoes, White Wine Vinegar
How many calories does Sizzling Sirloin & Perfect Pumpkin Hummus have?
635 calories
How much fat content does Sizzling Sirloin & Perfect Pumpkin Hummus have?
grams
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