Wagyu Beef Hummus

Name: Wagyu Beef Hummus with Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb dried chickpeas; 1/2 tsp baking soda; 1 cup tahini; 4-5 ice cubes; 1/4 cup fresh lemon juice; salt, to taste; 1 lb wagyu beef steak; 1/4 cup pine nuts; 1/2 tsp paprika; 1-2 cloves garlic; Pita bread, for serving

This wagyu beef hummus combines silky, from-scratch chickpea dip made with tahini and lemon juice, topped with perfectly seared wagyu steak and toasted pine nuts for a luxurious take on the classic Middle Eastern dip.

🌍Middle Eastern 🏷️Hummus 🏷️Wagyu 🏷️Beef 🏷️Appetizer 🏷️Dip

-0:00

thegoldenbalanceonTikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 lb dried chickpeas
1/2 tsp baking soda
1 cup tahini
4-5 ice cubes
1/4 cup fresh lemon juice
salt, to taste
1 lb wagyu beef steak
1/4 cup pine nuts
1/2 tsp paprika
1-2 cloves garlicoptional
Pita bread, for servingoptional

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Instructions

1
Soak the dried chickpeas in a large bowl of water overnight.
2
Drain the chickpeas and transfer them to a pressure cooker or a large pot. Cover with fresh water and add the baking soda.
3
Pressure cook on high for 20 minutes. Alternatively, boil in a pot for about 2 hours, skimming any foam, until the chickpeas are extremely soft and mash easily.
4
Drain the cooked chickpeas and allow them to cool down completely.
5
Add the cooled chickpeas and tahini to a food processor. Blend for about a minute until a thick paste forms.
6
Add the ice cubes and lemon juice to the food processor and blend again until the mixture becomes smoother and lighter in color.
7
Scrape down the sides of the food processor. Season with salt. If the hummus is too thick, add another ice cube or a splash of cold water. Blend one final time until perfectly smooth and creamy.
8
Cut the wagyu steak into small, bite-sized cubes, separating some of the larger fat pieces.
9
In a hot skillet, add the wagyu fat pieces and render them down to release the oil.
10
Add the cubed wagyu beef to the pan and sear on all sides.
11
Towards the end of cooking, add the pine nuts, paprika, and a pinch of salt to the pan. Toss to combine and lightly toast the nuts.
12
Spread the hummus in a serving bowl and top with the seared wagyu beef and pine nuts. Serve immediately with warm pita bread.

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Tips & Notes

Pro tips

Cook dried chickpeas until very tender (2–3 hours), not al dente—overcooked chickpeas blend into a creamier hummus than undercooked ones.
Ice cubes added during blending help achieve an airy, whipped texture; blend in stages and add ice sparingly while pulsing to avoid splitting the emulsion.
Sear wagyu on a screaming-hot dry pan without oil; the meat's fat will render naturally and create a caramelized crust in 2–3 minutes per side.
Toast pine nuts in a dry pan over medium heat for 2–3 minutes, shaking constantly, until golden and fragrant—they burn quickly.

Substitutions

Tahini → tahini alternative or sunflower seed butter (texture will be slightly less nutty)
Wagyu beef → high-fat ribeye or lamb shoulder (sear same method)
Pine nuts → toasted almonds, walnuts, or hazelnuts (adjust toast time accordingly)
Fresh lemon juice → lime juice or white vinegar (reduce amount slightly; vinegar is stronger)

Storage & make-ahead

Refrigerate hummus in an airtight container up to 4 days; bring to room temperature and re-blend with a splash of water if it thickens. Sear wagyu fresh just before serving.

Equipment

food processor or high-powered blender · cast iron skillet (recommended for even searing)

Common Questions

Can I use canned chickpeas instead of dried?

Yes, but the texture won't be as creamy. Use 3 cans (drained and rinsed) and skip the cooking step. The starch from dried chickpeas cooked with baking soda creates the signature silky blend.

What's the purpose of baking soda in hummus?

Baking soda raises the pH and helps break down the chickpea skins, resulting in an ultra-smooth, creamy texture when blended.

How do I sear wagyu beef without overcooking it?

Use a very hot pan (cast iron works well), sear 2–3 minutes per side for medium-rare, depending on thickness. Wagyu has high fat content, so it renders quickly; pull it off heat before it reaches your target temp, as carryover cooking will continue.

Can I make the hummus ahead of time?

Yes, refrigerate the hummus up to 4 days in an airtight container. Sear the wagyu just before serving and top fresh for best texture.

What can I substitute for wagyu beef?

High-quality ribeye, NY strip, or even lamb works well. Wagyu's marbling and tenderness are prized, but any premium cut seared to medium-rare will deliver richness.