Hummus Beiruti

A wonderfully creamy, garlicky, hummus, infused with extra herbs and spices. Perfect for your next mezze spread or atop meal-sized salads.

Course Appetiser

Cuisine Lebanese

Keyword chickpeas, dip, hummus

Prep Time 10

Servings 4 servings

Equipment

1 Food processor (with an S-blade

Ingredients

For the Hummus Beiruti

1.5 cups cooked chickpeas
0.25 cup cooking or canned water
2 tbsp of tahini
2.5 tbsp lemon juice
1 tsp cumin powder
0.5 tsp salt or more to taste
2 tbsp soy yoghurt (alternatively, use vegan labneh or vegan cream cheese)
1-2 large cloves of garlic finely minced
2 tbsp fresh parsley finely chopped
2 tbsp fresh mint finely chopped
0.5 a green chilli de-seeded and finely chopped

To Garnish

1 tbsp extra virgin olive oil
1 tsp fresh parsley finely chopped
1 tbsp cooked chickpeas peeled

Instructions

Add all ingredients to a food processor and blend, scraping the sides down frequently until well incorporated.
Drizzle in water to thin out as needed - note that you may not need as much with the addition of yoghurt which adds moisture.

Notes

Making this in a blender will yield a really smooth texture but you will sadly lose some hummus to the bottom blades (unless you unscrew and attack with a spatula like I do).

If you do decide to use a blender make sure your chickpeas are pre-warmed and prepare to add more liquid to blend as needed and consequently adjust seasoning.