Hummus Beiruti

  • 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 Beiruti

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!



  1. To a blender add the garlic, tahini, chilies and a little lemon juice (if using), and give it a quick pulse.
  2. Add in the chickpeas (save a 2-3 though for later) and reduce them down, and add 2 tbsp. of the olive oil.
  3. Blend to something close to your preferred consistency, adding more olive oil if necessary.
  4. Add the salt and paprika to taste, and blend to the consistency you desire.
  5. Decant into a bowl, dust with coriander, pop the chickpeas you kept aside in the middle and refridgerate until needed.
  6. Serve the hummus with some dipping bread (like pita) and/or vegetable wedges.
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!).

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