Parsley Hummus with Australian Beef Strips

Ingredients

For the Beef:

300g Australian Beef Strips

< Olive Oil

Salt and Pepper, to taste

For the Hummus:

1.5 cups Parsley, chopped

2 cans Chickpeas (reserve ½ cup cold Chickpea Water)

2 tbsp Yoghurt

½ cup Tahini

Juice of 1 lemon

2 Garlic Cloves, pressed

2 tsp Cumin Powder

Olive Oil

Salt and Pepper to taste

For Garnish:

3 tbsp Pine Nuts

Pink Peppercorns, crushed

In a food processor, add all the ingredients for the hummus and blend until completely smooth. Ensure the consistency is not too thick or dry. If it is, thin out as desired with warm water. Transfer hummus into a platter and store in fridge or set aside.
Heat olive oil in a pan and cook the beef for 3-5 minutes. Season with salt and pepper.
In a separate pan on medium heat, toast the pine nuts until golden brown and set aside.
When ready to serve, place the beef over the hummus, garnish with the pine nuts and sprinkle pink peppercorns.