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Hummus Beiruti

Name: Hummus Beiruti
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2
Cuisine: Lebanese
Ingredients: 240 g cooked chickpeas, drained and rinsed; 50 g tahini; 30 ml lemon juice; 1 small clove (4 g) garlic, roughly chopped; 1/2 tsp ground cumin; 1/2 tsp salt; 45 ml ice-cold water; 15 ml extra-virgin olive oil; 10 ml extra-virgin olive oil; 1/2 tsp paprika; 1/4 tsp ground cumin; 1 tbsp (4 g) flat-leaf parsley, finely chopped; 30 g cooked chickpeas, reserved

Hummus Beiruti is silky, nutty, and vividly fresh, with the richness of tahini balanced by sharp lemon and a gentle garlic kick. A final drizzle of olive oil, warm cumin, paprika, and whole chickpeas gives it the classic mezze look and a more aromatic finish.

10 min

2 servings

357 kcal

Lebanese

Ingredients

Hummus

240 gcooked chickpeas, drained and rinsed
50 gtahini
30 mllemon juice
1 small clove (4 g)garlic, roughly chopped
1/2 tspground cumin
1/2 tspsalt
45 mlice-cold water
15 mlextra-virgin olive oil

Topping

10 mlextra-virgin olive oil
1/2 tsppaprika
1/4 tspground cumin
1 tbsp (4 g)flat-leaf parsley, finely chopped
30 gcooked chickpeas, reserved

Instructions

1
Set aside 30 g of the chickpeas for the topping. Add the remaining chickpeas to a blender or small food processor with the tahini, lemon juice, garlic, ground cumin, and salt.
2
Blend for 30 seconds, scrape down the sides, then add the ice-cold water and 15 ml olive oil. Blend again for 1-2 minutes until very smooth and pale. If needed, add 1-2 teaspoons more cold water to loosen; the texture should be softly mounded, not stiff.
3
Taste and adjust if needed for salt or lemon brightness. Spoon the hummus onto a shallow plate or bowl and use the back of a spoon to create swirls that will hold the topping.
4
Scatter over the reserved chickpeas and parsley. Finish with 10 ml olive oil, then dust with paprika and the remaining cumin. Serve immediately.

Nutrition per serving

357 kcal

Calories

11g

Protein

24g

Carbs

24g

Fat

Fiber

Notes

•Using ice-cold water helps whip the tahini and chickpeas into a lighter, creamier hummus without extra oil.
•For the smoothest beginner-friendly result, blend the tahini and lemon juice for 20 seconds before adding the chickpeas if your machine is less powerful.
•Serve with warm Arabic bread, cucumber, radishes, or as part of a mezze spread.
•If using no-salt canned chickpeas, you may need a little extra salt to bring the flavor into balance.

Background

Hummus is one of the best-known dishes of the Levant, with deep roots across Lebanon, Syria, فلسطين, Jordan, and neighboring regions. The Beiruti style is associated with Beirut and is often brighter and more assertive, with extra lemon, garlic, and warm spice compared with plainer versions.

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