Hummus Beiruti

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


  • 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


  • ½ tsp paprika
  • lemon juice
  • pinch of coriander


  • 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.


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!).