Recipe: How to make the classic Hummus Beiruti
A recipe for healthy and delicious chickpea dip from a Lebanese kitchen
| PREP TIME | 30 m |
|---|---|
| COOK TIME | |
| SERVES | 2 - 3 |
180 gms boiled chickpeas (soak it overnight, drain the water and boil it with fresh water)
20 gms sesame paste or tahini
10 ml lemon juice
3 gms garlic (minced)
3 gms salt or to taste
10 ml olive oil
10 gms pickled turnip (store brought jar)
1 gms parsley
1 gms thyme
1 gms paprika
1. Grind the chickpeas until soft. The consistency should be like a thick paste.
2. Mix in the tahini, salt and lemon juice.
3. Add in pickled turnip, parsley and garlic and mix well.
4. Decorate with thyme and paprika.
Note: Home-made hommos or hummus lasts between 3 to 4 days in a refrigerator. Whereas a store brought one lasts 6 to 7 days if left unopened. It is, however, best to consume it fresh. Use it as a dip, spread or just eat it on its own.
The herbs and pickled turnip lend a fresh taste to this hummus and the garnish is worth it.