Mediterranean Beetroot Hummus Steak Wraps

This will soon become a weekly staple in your household.

Serves: 2
Time: 1 hour
Recipe by: Thando Manyoni


2 large beetroots
1 tbsp olive oil
400g chickpeas
Juice of ½ lemon
1 garlic clove, minced
1 tsp ground cumin
¼ cup olive oil
1 tbsp tahini
2 wraps
2 sirloin steaks
1 cup mixed salad greens
¼ cup sundried tomatoes, roughly chopped
1 block feta, crumbed
½ cup tzatziki
Handful fresh parsley

Serve with chips or side salad


Preheat the oven to 200C. Place the beetroot in a roasting dish, drizzle olive oil and season with salt and pepper. Cover with foil and roast the beetroot until soft. Remove from the oven and allow to cool completely. Place the beetroot, olive oil, chickpeas, lemon juice, garlic, cumin, olive oil and tahini in a blender. Blend until smooth, you can add a bit of water gradually if it’s too thick. Season to taste. Heat a skillet and drizzle olive oil, season the steaks with salt and pepper. Begin by gently toasting the wraps on each side, remove from the skillet and set aside. Sear the steaks for 2-3 minutes on each side, cook to medium rare. Once the steaks are ready allow to rest for 5-10 minutes before thinly slicing. Assemble the wraps by spread the hummus in a straight line in the centre of the wrap, place the salad greens on top of the hummus, followed by the sundried tomatoes and feta. Gently place the steak slices and finish of with dollops of tzatziki and fresh parsley. Serve and enjoy!

Chefs Tip: You can store the beetroot hummus in airtight container for up to 3 days and have it with some fresh crudité vegetables like cucumber or carrots.

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