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Ramadan Delights: Chickpeas - Beiruti hummus

Ramadan Delights: Chickpeas - Beiruti hummus

Beiruti hummus can be eaten with pita breads drizzled with olive oil or serve it as a dip with any fried dish.

Published: Fri 12 Jun 2015, 1:23 PM

Last updated: Wed 8 Jul 2015, 3:15 PM

Beiruti hummus 



150 ml chickpeas

175 ml tahina

50 ml lemon juice

Salt, to taste

20 ml garlic cloves, large, finely minced

100 ml extra virgin olive oil

30 gm fresh parsley, finely chopped

5 gm paprika

½ baking soda


Wash the chickpeas, soak in cold water overnight; boil with baking soda till soft and cooked well. Set aside to cool.

Rest of the steps are inconsistent.

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