Cumin-spiced steak with white bean hummus

Spice up your life with this super easy midweek dinner!

  • 35 mins cooking
  • Serves 4
  • Print


  • 1 1/2 tablespoons sunflower seeds
  • 2 teaspoons pepitas (pumpkin seed kernels)
  • 1 tablespoon cumin seeds
  • 500 grams (1lb) beef fillet steaks
  • Olive-oil spray
  • 2 bunches broccolini (350g)
White bean hummus
  • 400 grams (12½oz) can cannellini beans, drained, rinsed
  • 1 clove garlic, crushed
  • 2 teaspoons ground cumin
  • 1 tablespoon tahini
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons water


  • 1
    To make white bean hummus, process all ingredients until smooth; season with pepper to taste.
  • 2
    Dry-fry sunflower seeds, pepitas and cumin seeds in a small heavy-based frying pan over medium heat for 2 minutes or until golden and aromatic. Using a mortar and pestle or spice grinder, coarsely grind seed mixture. Reserve 1 tablespoon for serving.
  • 3
    Heat a grill plate (or grill pan or barbecue) over high heat. Coat steaks evenly in seed mixture, spray lightly with oil; cook steaks for 5 minutes each side for medium or until cooked to your liking. Cover loosely with foil; rest for 5 minutes.
  • 4
    Meanwhile, boil, steam or microwave broccolini until just tender; drain.
  • 5
    Slice steaks into thick slices across the grain. Serve steak, broccolini and hummus sprinkled with reserved seed mixture.


White bean hummus can be made up to 3 days ahead and stored in an airtight container in the fridge.

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