- Serves: 4-6
- Preparation time: 10 minutes
- Refrigeration time: 1 hour
- Total time: 1 hour
- 1 can (400g/16oz) Chickpeas/Garbanzo beans
- 3 tbsp. tahini
- 2-3 tbsp. olive oil
- 1 large chilli pepper, chopped
- 1 tsp./2 cloves garlic, peeled and chopped
- 1 tsp. cumin
- 1 tsp. coarse salt
- ½ tsp. paprika
- Lemon juice
- Pinch of Coriander
Hummus is a dip or spread originating from the Middle East, it actually gets its name from the arabic word for chickpeas. Hummus is a course or smooth paste made from chickpeas, tahini, and spices and it goes great with a wedge of flat bread, as a salad accompaniment, or with some vegetable wedges for dipping. Hummus Beiruti differs from Hummus only in the fact that chillies are added to the mix, and as a fan of hot food, I much prefer it – just don't go wild and add in some scotch bonnet chillies, it should be a gentle heat!
In this recipe for hummus beiruti I used chickpeas from a can, if you use dried chickpeas you will need to let them soak in water overnight.
I adore hummus, and this homemade recipe is so much better and healthier than store-bought. When combined with some grilled vegetable wedges, it's a very healthy starter or snack. The recipe is about as simple as it gets, and some of the ingredients I use I have marked as optional because they don't make a huge difference, they just enhance whats there. I add a bit more salt than most because a gritty sea salt seems to really bring it all together and give it more bite – the same reason I add the paprika.
I always prefer to make this well in advance and to keep it covered in the refrigerator until I need it, and it should keep fresh a few days if covered – but its normally eaten in a day or two!
- To a blender add the garlic, tahini, chilies and a little lemon juice (if using), and give it a quick pulse.
- Add in the chickpeas (save a 2-3 though for later) and reduce them down, and add 2 tbsp. of the olive oil.
- Blend to something close to your preferred consistency, adding more olive oil if necessary.
- Add the salt and paprika to taste, and blend to the consistency you desire.
- Decant into a bowl, dust with coriander, pop the chickpeas you kept aside in the middle and refridgerate until needed.
- Serve the hummus with some dipping bread (like pita) and/or vegetable wedges.