Recipe: How to make the classic Hummus Beiruti

Recipe: How to make the classic Hummus Beiruti

A recipe for healthy and delicious chickpea dip from a Lebanese kitchen

Last updated:
Cuisine:
Cook time:
Prep time:30m
Servings:2 - 3

Ingredients

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 

Method

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.

Chef Samer Karkanawai
Chef Samer Karkanawai
Chef Samer Karkanawai
Head Chef at Grand Beirut restaurant, Abu Dhabi

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