eCook Meal
Red Pepper Hummus & Beef Rump
with crispy chickpeas & potatoes
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.50
for 4 servings · R65.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
-
Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Red Pepper Hummus needs 125 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Red Pepper Hummus & Beef Rump?
The preparation time for Red Pepper Hummus & Beef Rump with crispy chickpeas & potatoes is between 25 and 40 minutes.
What is the total time required to make Red Pepper Hummus & Beef Rump with crispy chickpeas & potatoes?
The total time required to make Red Pepper Hummus & Beef Rump with crispy chickpeas & potatoes is between 40 and 55 minutes.
How many servings does Red Pepper Hummus & Beef Rump provide?
4 servings
What are the main ingredients in Red Pepper Hummus & Beef Rump?
Beef, Beef Rump, Beef Sirloin, Carrot, Chickpeas, Cucumber, Feta, Greek Yoghurt, Lemon Juice, Mixed Herbs, NOMU One For All Rub, Onion Red, Piquanté Peppers, Potato, Red Pepper Hummus, Sunflower Seeds, Tomato, Walnut
What is the nutritional information of Red Pepper Hummus & Beef Rump?
Calories: 889, Carbs: 61 grams, Fat: grams, Protein: 60 grams, Sugar: 8.3 grams, Salt: 715 grams
How do I prepare Red Pepper Hummus & Beef Rump?
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. 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! 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. 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. 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 Red Pepper Hummus & Beef Rump?
Beef, Beef Rump, Beef Sirloin, Carrot, Chickpeas, Cucumber, Feta, Greek Yoghurt, Lemon Juice, Mixed Herbs, NOMU One For All Rub, Onion Red, Piquanté Peppers, Potato, Red Pepper Hummus, Sunflower Seeds, Tomato, Walnut
How many calories does Red Pepper Hummus & Beef Rump have?
889 calories
How much fat content does Red Pepper Hummus & Beef Rump have?
grams