🧆 Hummus Beiruti
Hummus Beiruti is a Beirut-style hummus that is coarser and punchier than the classic version. Chickpeas and tahini are blended with plenty of garlic and lemon, then mixed with chopped parsley, cumin and a little chili. The result is green-flecked, garlicky and fresh, served as a dip at a mezze table.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas
- 70 g tahini
- Juice of 1½ lemons
- 3 garlic cloves
- 20 g parsley, finely chopped
- 1 tsp ground cumin
- ½ fresh chili, finely chopped
- Salt, a little cold water
Method
- Pound the garlic with a pinch of salt into a paste.
- Blend the chickpeas, tahini, lemon juice and garlic briefly with a little water, leaving some texture.
- Stir in the parsley, cumin and chili.
- Taste, adjust the salt and lemon, and serve with an extra sprinkle of parsley.
How to make it lighter
- This version needs no oil on top; adding 1 tbsp olive oil adds ≈ 120 kcal.
- Serve with radishes, lettuce leaves and cucumber for scooping.
- Keep to one 150 g portion and fill the rest of the plate with salad.
History
The name simply means “Beirut hummus”, and the herb-and-garlic style is associated with the Lebanese capital and its mezze restaurants. Today it appears on Lebanese menus alongside plain hummus and other variations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →