Hummus Beiruti

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.

Nutrition · per serving

357kcal

11.4gProtein

24.4gCarbs

24.7gFat

7.3gFiber

2 servings

Ingredients

13 items

Hummus

cooked chickpeas, drained and rinsed240 g

tahini50 g

lemon juice30 ml

garlic, roughly chopped1 small clove (4 g)

ground cumin1/2 tsp

salt1/2 tsp

ice-cold water45 ml

extra-virgin olive oil15 ml

Topping

extra-virgin olive oil10 ml

paprika1/2 tsp

ground cumin1/4 tsp

flat-leaf parsley, finely chopped1 tbsp (4 g)

cooked chickpeas, reserved30 g

Tips

•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.

Steps

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.
240 g cooked chickpeas, drained and rinsed50 g tahini30 ml lemon juice1 small clove (4 g) garlic, roughly chopped1/2 tsp ground cumin1/2 tsp salt30 g cooked chickpeas, reserved
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.
45 ml ice-cold water15 ml extra-virgin olive oil
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.
10 ml extra-virgin olive oil1/2 tsp paprika1/4 tsp ground cumin1 tbsp (4 g) flat-leaf parsley, finely chopped30 g cooked chickpeas, reserved

Origin & History

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.

lebanese hummus chickpea vegan mezze dip quick no-cook

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Steps

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.

240 g cooked chickpeas, drained and rinsed50 g tahini30 ml lemon juice1 small clove (4 g) garlic, roughly chopped1/2 tsp ground cumin1/2 tsp salt30 g cooked chickpeas, reserved

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.

45 ml ice-cold water15 ml extra-virgin olive oil

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.

Scatter over the reserved chickpeas and parsley. Finish with 10 ml olive oil, then dust with paprika and the remaining cumin. Serve immediately.

10 ml extra-virgin olive oil1/2 tsp paprika1/4 tsp ground cumin1 tbsp (4 g) flat-leaf parsley, finely chopped30 g cooked chickpeas, reserved