You know you’ve graduated from enthusiastic homecook to a home-based culinary creator when making your own red pepper hummus feta dip, Chef! This will become a delicious smear on the plate, topped with a medley of oven roasted potatoes & chickpeas. Completed with butter-basted, thyme-infused steak slices, toasted walnuts and fresh parsley.
Beef Rump & Red Pepper Feta Dip
Beef Rump & Red Pepper Feta Dip
with crispy chickpeas & potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Chickpeas
- Free-Range Beef Rump
- Greek Yoghurt
- Lemon Juice
- Mixed Herbs
- Piquanté Peppers
- Potato
- Red Pepper Hummus
- Traditional Feta Blocks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
Chickpeas
Coat the rinsed Chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
Chickpeas
Coat the rinsed Chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
Chickpeas
Coat the rinsed Chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
Chickpeas
Coat the rinsed Chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump & Red Pepper Feta Dip?
The preparation time for Beef Rump & Red Pepper Feta Dip with crispy chickpeas & potatoes is between 25 and 40 minutes.
What is the total time required to make Beef Rump & Red Pepper Feta Dip with crispy chickpeas & potatoes?
The total time required to make Beef Rump & Red Pepper Feta Dip with crispy chickpeas & potatoes is between 40 and 55 minutes.
How many servings does Beef Rump & Red Pepper Feta Dip provide?
4 servings
What are the main ingredients in Beef Rump & Red Pepper Feta Dip?
Beef, Chickpeas, Free-Range Beef Rump, Greek Yoghurt, Lemon Juice, Mixed Herbs, Piquanté Peppers, Potato, Red Pepper Hummus, Traditional Feta Blocks, Walnuts
What is the nutritional information of Beef Rump & Red Pepper Feta Dip?
Calories: 866, Carbs: 62 grams, Fat: grams, Protein: 58.6 grams, Sugar: 7.9 grams, Salt: 758 grams
How do I prepare Beef Rump & Red Pepper Feta Dip?
DINNER IS READY: Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef! STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning. HERB PREP: Rinse the thyme, and rinse and pick the parsley. CHICKPEAS: Coat the rinsed chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy. DIPPING SAUCE: In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge. NUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef Rump & Red Pepper Feta Dip?
Beef, Chickpeas, Free-Range Beef Rump, Greek Yoghurt, Lemon Juice, Mixed Herbs, Piquanté Peppers, Potato, Red Pepper Hummus, Traditional Feta Blocks, Walnuts
How many calories does Beef Rump & Red Pepper Feta Dip have?
866 calories
How much fat content does Beef Rump & Red Pepper Feta Dip have?
grams
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