Hummus Beiruti
Hummus Beiruti is a spicy hummus 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!
- Prep Time:
- Total Time:
- Servings: 4
- Course: Side Dish
- Cuisine: Arabic, Lebanese
Ingredients
- 400 g chickpeas/garbanzo beans (1 can)
- 3 tbsp tahini
- 2-3 tbsp olive oil
- 1 large chilli pepper (chopped)
- 1 tsp garlic, peeled and chopped (or 2 cloves)
- 1 tsp cumin
- 1 tsp coarse salt
Optional Ingredients
- ½ tsp paprika
- lemon juice
- pinch of coriander
Instructions
- 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 refrigerate until needed.
- Serve the hummus with some dipping bread (like pita) and/or vegetable wedges.
FAQ
What is hummus eaten with?
Hummus Beiruti is a perfect accompaniment to flat breads, grilled meats, picked vegetables and a staple of middle-eastern cuisine.
What is hummus good for?
Hummus is an inexpensive to make, and can be paired with inexpensive foods to make a healthy snack. Partnered with carrot, apple, and cucumber sticks it makes a nutritious addition to a school lunch box.
How long does homemade hummus last?
Keep hummus in an airtight container in the fridge for up to 4–5 days. Stir before serving as it may separate slightly.
Can I freeze hummus?
Yes, hummus freezes well. Store in small portions in airtight containers, leaving a little space at the top. Thaw in the fridge overnight and stir well before serving.
What’s the best way to make hummus extra smooth?
Peel the chickpeas after cooking or use canned chickpeas with skins removed. Blending while the chickpeas are still warm also helps create a creamier texture.
Can I make hummus without tahini?
Yes, but it will lose some of the nutty depth. You can substitute with a little peanut butter, almond butter, or extra olive oil.
What can I serve with hummus?
Serve with pita bread, fresh vegetables, or as part of a mezze platter. It also makes a great side for spicy tamarind chutney with Medjool dates or grilled dishes like chicken halloumi and paprika skewers.
Can I add extra flavours to hummus?
Absolutely. Try roasted red peppers, sun-dried tomatoes, or a swirl of green pesto for variety.
