Recipe: How to make the classic Hummus Beiruti

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.