Dish

Hummus Beiruti

Lebanese hummus

Hummus Beiruti is made by blending cooked chickpeas with tahini, lemon juice, garlic, and a blend of spices such as cumin and paprika. The mixture is then drizzled with olive oil and garnished with parsley or sumac. The result is a creamy and flavorful hummus that is perfect for snacking or as a side dish.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Dip

Origins and history

Hummus Beiruti originated in Beirut, Lebanon and is a popular variation of the classic hummus recipe. It is known for its spicy kick and is often served with a side of pickled vegetables or olives.

Dietary considerations

Vegan, vegetarian, gluten-free

Variations

Some variations of Hummus Beiruti may use red pepper flakes or chili powder for extra heat. Others may add roasted red peppers or sun-dried tomatoes for a different flavor profile.

Presentation and garnishing

Garnish the hummus with a drizzle of olive oil and a sprinkle of sumac or paprika for a pop of color. You can also add a few whole chickpeas or pine nuts for extra texture.

Tips & Tricks

To make the hummus smoother, you can peel the chickpeas before blending them. This will remove any tough skins and make the hummus creamier.

Side-dishes

Serve Hummus Beiruti with a side of pita bread, vegetables, or falafel for a complete meal. It also pairs well with tabbouleh or fattoush salad for a refreshing side dish.