📝 About This Recipe
A sophisticated evolution of the classic chickpea dip, Hummus Beiruti is a staple of Lebanese 'Maza Barida' that sings with the freshness of flat-leaf parsley and the punch of extra garlic. Unlike its smoother cousin, this version is celebrated for its slightly textured consistency and a beautiful speckled green hue, finished with a hint of cumin and spicy chili. It is a masterclass in balancing earthy tahini with bright citrus, offering a complex flavor profile that captures the cosmopolitan spirit of Lebanon’s capital.
🥗 Ingredients
The Chickpea Base
- 1.5 cups Dried Chickpeas (soaked overnight with a pinch of baking soda)
- 1/2 teaspoon Baking Soda (for boiling to ensure maximum creaminess)
- 3-4 pieces Ice Cubes (crucial for achieving a light, whipped texture)
The Beiruti Flavor Profile
- 3/4 cup Tahini (high-quality Lebanese hulled sesame paste)
- 1/3 cup Lemon Juice (freshly squeezed)
- 4 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle heat)
- 1 teaspoon Sea Salt (to taste)
For Garnish and Assembly
- 3 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 tablespoons Whole Cooked Chickpeas (reserved from the boiling process)
- 1/4 cup Tomato (finely diced for color)
- 1 pinch Sumac (for a tart finish)
- 4-5 leaves Fresh Mint Leaves (for a cooling garnish)
👨🍳 Instructions
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1
Drain and rinse the chickpeas that have been soaking overnight. Place them in a large pot and cover with at least 2 inches of fresh water.
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2
Add 1/2 teaspoon of baking soda to the water. Bring to a boil, then reduce heat to medium-low and simmer for 60-90 minutes until the chickpeas are very soft and falling apart.
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3
Skim off any foam or loose skins that float to the surface during the boiling process to ensure a cleaner flavor.
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4
Once cooked, drain the chickpeas but reserve 2 tablespoons of whole chickpeas for garnish. Let the rest cool slightly.
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5
In a food processor, process the warm chickpeas alone for 2-3 minutes until a thick, smooth paste forms.
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6
Add the tahini, lemon juice, crushed garlic, salt, and cumin. Process for another 2 minutes.
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7
While the processor is running, drop in the ice cubes one by one. This aerates the hummus, turning it from a dense paste into a light, creamy mousse.
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8
Taste the hummus. It should be zesty and nutty; add more lemon or salt if necessary.
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9
Pulse in the finely chopped parsley and Aleppo pepper. Do not over-process; you want to see the vibrant green flecks of parsley, not turn the entire batch green.
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10
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a deep swirl or 'well' in the center.
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11
In the center of the well, place the reserved whole chickpeas and the finely diced tomatoes.
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12
Generously drizzle the extra virgin olive oil over the top, ensuring it fills the grooves of the swirl.
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13
Dust with a pinch of sumac and garnish with fresh mint leaves before serving at room temperature.
💡 Chef's Tips
Always use dried chickpeas rather than canned for the most authentic texture and depth of flavor. The secret to the 'Beiruti' style is the texture; it should be slightly more rustic and herb-forward than plain hummus. Adding ice cubes during blending is a professional chef's trick to whiten the hummus and give it a fluffy mouthfeel. If the garlic is too sharp, soak the crushed cloves in the lemon juice for 10 minutes before adding to the food processor to mellow the bite. Ensure your parsley is completely dry before chopping to prevent it from clumping or bleeding into the dip.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy toasted pita chips for the classic experience. Pairs beautifully with a side of Lebanese pickles (Kabees) and fresh radishes for a crunch factor. Accompany with a glass of chilled Arak diluted with water and ice for a traditional Lebanese pairing. This dish is an excellent base for grilled lamb skewers or 'Kafta' as part of a larger mezze spread. Add a side of fresh green onions and sliced cucumbers to balance the richness of the tahini.