Cold appetizers · The home kitchen
Hummus
A generous bowl of hummus makes an easy starting point for a mezze meal. Soft chickpeas supply the body, while sesame paste and lemon create a creamy, bright finish without cream. Serve with warm pita, cucumber and radishes, or spread it inside a vegetable sandwich. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Hummus recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Rest / chill
- 0 min
- Total
- 25 min
Ingredients
- 400 g drained canned chickpeas
- 60 ml tahini
- 45 ml fresh lemon juice
- 1 small garlic clove
- 60–90 ml ice water
- 30 ml olive oil
- 3/4 tsp fine salt
- 1/4 tsp ground cumin
Method
Simmer chickpeas in water for 10 minutes, drain and rinse; reserve no cooking liquid.
Blend tahini, lemon, garlic and salt for 1 minute. Add chickpeas and cumin and process for 2 minutes, scraping the bowl.
Stream in 60 ml ice water and blend until fluffy; add the remaining water a tablespoon at a time if needed. Spoon into a bowl and finish with olive oil.
Make it your own.
- Warm chickpeas blend more easily.
- Taste before adding extra salt because canned chickpeas vary.