Hummus Beiruti

Facebook
Twitter
Pinterest
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 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour
Course Side Dish
Cuisine Arabic, Lebanese
Servings 4

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

  • 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.

The biggest single dish of hummus, was prepared by 300 cooks in the village of al-Fanar, near Beirut, and weighed approximately 10,450 kg. (almost 12 tonnes!).
Facebook
Twitter
Pinterest

Recipes

Some similar recipes you might like...
Kitchen Geekery
What's cooking
white wine pancetta whiskey tarragon taste sensitivity alcohol retention strawberri induction hob aphrodisiac seafood experience heavy cream gluten stew grenadine diet pakistani triple sec tomato bean chilli symprove review vermouth appetizer pepper matsutake mushrooms weights cookery edible glitter scotch whiskey killing most expensive foods syrup cabbage tequila hummus basil germany oven temperatures lemonade ethiopia greek tongue italy cognac calvados single cream strawberry walnut peach schnapps passion fruit brownie cointreau dip squash pisco hot sauce nut creme de cassis kale citrus oat sweet and sour mix carrot blackcurrant courgette vanilla celery tahini probiotic angostura perfect steak pesto irish cream ginger wine potato non-liquid caper butter spaghetti measuring amaro nonino strawberries double cream protein elderflower fire butterbean lime juice classic orzo garofalo cereme de menthe bread cake tomato sauce facts gelatine grand marnier sause casu marzu veloute sauce american vanilla extract fugu spices aligote sesame oil creme de cacao cumin apricot lillet blanc halva pistachio jelly spinach haggis fennel cayenne puff amaretto curacao liqueur ham japan spelt olive oil expensive christmas dinner sultana fennel seed fruit cheese festive oil espagnole orange juice angostura bitters bay leaves bitters white toxic gnocci new york anchovy spicy grapefruit ginger beer celeriac cocktails bird's nest soup fizz cupcake skewer lamb puff pastry chambord turmeric champagne glass apple passion fruit liqueur coleslaw bacon margarine grapefruit soda linguine port bain marie parmesan health coffee tomato juice chestnut fish sirloin mozarella prawn chestnuts chorizo pork grapes pineapple juice wasabi rosemary garam masala fillet steak salad alcohol bullfrog alabama slammer risotto cocoa powder breadcrumb pearl barley sesame blue curaçao espresso avocado guinness almonds puree tannin chicken baking measure tia maria hazelnut spain caviar baileys shot orange bitter peanuts taste schnapps tomatoe coconut cream gin cooking times starter veloute raita honey syrup creme de menthe pie mediterranean mexican beer weight sea bass ginger almas caviar berry midori anisette truffles grilled food dill ruby penne cucumber chickpea chutney scotch gooseberry maniche quinoa climate msg paprika broccoli black pudding sage toothbrush honeydew icing sugar sherry apple pectin garlic clove mullet jim beam double oak orange curacao recipe seasoning bell pepper sensory cells espresso coffee top ten scotch whisky dry gin peppercorn cajun philips useful gomme peach juice sensitivity cherry vodka. cocktail caster sugar kona nigari flour absinthe research blackcurrant liqueur drambuie how to pair nutmeg retention creme de mure iberian acorn ham tastants pappardelle soda water apple schnapps creme human tongue maraschino liqueur indonesian masoor dal sprig thai dough halloumi soup buttercream cuisinart pineapple herbs menu terms papardelle mayonnaise chicken stock cinnamon curacao translation coffee liqueur banana british dashi vegetable stock buttermilk chartreuse parma ham coconut milk parmigiano carbonated water lemongrass vodka eggplant soy sauce grapefruit juice mango worchestershire chives christmas market chocolate shavings cooking oil meadow coriander martini meat figs kopi luwak cherry juice watermelon yeast bechamel sauce turnip onion yoghurt halibut kiwi kahlua science aubergine parma spicy food taggiasche cuisine pea amer picon cornflour rice france rum mustard chopsticks pimms pastry sannakji squid almond cachaca sweetcorn milk eldflower galliano liqueur melon cooking canola oil raspberries bay leave sumac cooking ingredient lettuce beef prosecco aubeergine wine cream sauce liquids gherkin chocolate chillies oysters habanero galvanina ruby orange oven chive fig redcurrant conversion table flavour perception meat terms red velvet stock french tabasco pasta densuke watermelon barbecue contratto bitter soda margarita kobe beef pumpkin seed feeds cooking terms non-liquid ingredients leaves rye whisky macaroon zest scotland pecan gelatin lemon liqueur blood clams guava chickpeas bay leaf hollandaise uncooked egg paste cooking time shallot dry vermouth parsley noodle food colouring mussels salmon nori temperature cherry brandy brandy kopi luwak coffee japanese kitchen receptors ackee coconut sesame seed cancer clam egg white hollandaise sauce oyster dessert passion fruit puree sushi pimm bananas dubonnet felini snack lime coconut oil travel menu leek orange cranberry taste receptors jicama dangerous food pomegranate gomme syrup muffin fenugreek mince campari seasong simple syrup sulphites conversion tables galvanina saffron irritable bowel syndrome burrata raw meat dark rum peach IBS symptoms curry feta sweden marmalade pomegranate juice radish berries mezze naples egg yolk mascarpone mozzarella how to tumeric sea salt mushrooms creme de violette whipped cream mushroom mexican blueberry seaweed indian ice cream truffle red pepper fernet branca tamarind jam technology russian monkfish chinese mother sauces cream middle eastern vegetarian menu snippets experiment honey menu items hot food liquid jim beam pita bread festive treats bourbon espagnole sauce ricotta benedicte liqueur italian gas hob nigella cardomon vinegar spanish cream cheese thyme asparagus love raspberry syrup lemon-lime soda lemon sweet vermouth turkey rump steak bechamel cocktail lemon juice egg macadamia nut aperol loaf gum syrup shillfish maraschino cranberry juice olive sauce sugar syrup IBS cocoa guava juice salsa verde raspberry oregano spring onion blackberry taste perception couscous drinks menu fugu fish champagne soda steam biryani turkey weight reheated food lumaconi kvass dolcelatte meadowsweet cola winemakers mash garni pine nut redcurrent mezcal dates culinary terms salt whisky collins rigate mint ganache sugar liqueur spam arabic pastis grape venison poultry terms slice keto raisin bread dough mutton butternut squash wine pairings yogurt red wine egg wash white rum barbecue sauce sausage flavours crab chicken terms pinto beans juice demerara rum poland orange liqueur orange zest article
© 2013-2025. Bonbon Group Ltd. All Rights Reserved.
Facebook X-twitter Instagram Pinterest