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Beef pita wraps with pumpkin hummus, tomato & cucumber salad

Beef pita wraps with pumpkin hommous, tomato & cucumber salad

You can try this beef pita wraps with pumpkin hummus recipe for your kids’ lunchboxes or for yourself; it’s that yummy!

Beef pita wraps with pumpkin hummus, tomato & cucumber salad


  • 600g oyster blade steak
  • 250g peeled pumpkin, cut into small chunks
  • 400g tin no added salt chickpeas, rinsed and drained
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 250g cherry tomatoes, halved
  • 2 Lebanese cucumbers, halved, sliced on the diagonal
  • 2 tbsp roughly chopped flat-leaf parsley
  • 4 small whole meal pita bread, warmed, to serve


  1. Steam, boil or roast pumpkin until tender. Place pumpkin, chickpeas and lemon juice in a food processor and process until smooth, adding 1-2 tablespoons boiling water if necessary.
  2. Brush steaks with olive oil. Heat a large char grill or non stick frying pan over a high heat. Grill the steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak, across the grain.
  3. Combine cherry tomatoes, cucumber and parsley. Fill the pita breads with some pumpkin hummus, slices of steak and tomato cucumber salad. Serve immediately.

Silky smooth
Blend 2-3 slices (30g) steak and 2 tbsp pumpkin hummus until smooth.

Lumpy mushy
Finely chop 2-3 slices (30g) steak with 2 tbsp pumpkin hummus.

Finger food
Place some slices steak cut into smaller pieces on a plate with small triangles of pita bread, halved tomatoes, cucumber sticks, carrot sticks and pumpkin hummus to dip veggies in.

Spread a piece of pita bread with pumpkin hummus and wrap steak slices in bread. Slice into rounds. Serve rounds on a plate with the cucumber and tomato salad on the side.

Tip: left over pumpkin hummus will keep in an airtight container in the fridge for up to 4 days. Is great to spread on sandwiches, added to purees for a smooth texture, or served as a dip with vegetable sticks for finger food.

This recipe and image are courtesy of

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