Hummus Beiruti

Method

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1. Set aside a quarter of the chickpeas.

   Mark done

2. Pulse the rest with the tahini, lemon, garlic, cumin and salt to a rough paste — 12 to 15 short pulses, not a continuous blitz.

   Mark done

3. With the motor running briefly, add the ice water a spoon at a time until it loosens to a thick, scoopable consistency. It should not pour.

   Mark done

4. Scrape into a bowl. Roughly crush the reserved chickpeas with a fork and fold them in whole and half-crushed.

   Mark done

5. Fold through the parsley, chilli, pickle and 2 tbsp oil by hand.

   Mark done

6. Taste for lemon and salt — it wants more of both than a smooth hummus does.

   Mark done

7. Spread in a wide bowl, make a well, and pour in the finishing oil with a scatter of Aleppo pepper.

   Mark done

Chef’s Tips

• Pulse, do not blitz. Texture is the entire dish.
• Ice water, not chickpea liquor, keeps it pale.
• Season harder than you would a smooth hummus.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm khubz arabi
• Pickled turnips
• Grilled meat

Storage & Reheating

Refrigerated for 3 days under oil. The parsley dulls after a day, so fold it in fresh if making ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.