Spicy Hummus Beiruti (Lebanese Hummus Recipe)
Hummus Beiruti is a Lebanese-style hummus made with chickpeas, tahini, lemon, and garlic, blended smooth and then stirred through with finely chopped fresh parsley and red bell pepper, then finished with chili flakes and olive oil. The parsley adds a bright, grassy note and the bell pepper gives it a slight sweetness that balances the heat. It is ready in 15 minutes and works as a dip, a spread, or a base for a mezze spread alongside baba ganoush and falafel wraps.
Beiruti hummus differs from classic hummus in one key way: the mix-ins. Standard hummus is smooth and plain. The Beiruti version is still creamy, but the chopped parsley and red pepper are stirred in after blending, giving it texture and color. It is common in Lebanese street food culture as part of a mezze table and pairs with flatbread, raw vegetables, or as a side to grilled dishes.
This Recipe Works If You Need
- A hummus with more character than the plain supermarket version
- A quick dip for a mezze spread or party platter
- Something vegan and high-protein to serve with pita or flatbread
- A 15-minute recipe using pantry staples
- A spicier hummus that still works for people who are mildly spice-tolerant
Why You’ll Love This Recipe
- Ready in 15 minutes with no cooking required
- Fully vegan and naturally gluten-free
- The parsley and red pepper give it texture and freshness
- Adjustable heat – one teaspoon of chili flakes is mild, add more to increase
- High in protein and fiber from the chickpeas
- Works as a dip, spread, or mezze component
Ingredient Notes
Chickpeas. Two cans (about 480g drained) is the base. Canned chickpeas work well and save time. For the smoothest texture, remove the skins by rubbing the drained chickpeas between two towels before blending. It takes 2 minutes and makes a noticeable difference.
Tahini. Use a good-quality runny tahini, not one that has separated and gone stiff. The tahini adds creaminess and a mild bitter-nutty flavor that is essential to hummus. If the tahini is very thick, add a teaspoon of warm water to loosen it before measuring.
Fresh parsley. Chop it finely into small pieces, not rough. The finer the chop, the better it distributes through the hummus and the more it looks like the restaurant version. Flat-leaf parsley is better than curly for this.
Red bell pepper. Dice it into very small cubes, about 3-4mm. Large chunks break the texture of the hummus when you scoop it. Take the time to dice it small – it is worth it.
Chili flakes. One teaspoon gives a noticeable warmth without being hot. Add up to 2 teaspoons for a proper kick. Use Aleppo pepper flakes instead of standard chili flakes if you want a fruitier, milder heat with more complexity.
Tips
Blend while warm. If you are starting from dried chickpeas, blend them while still hot from cooking. Hot chickpeas blend to a smoother, creamier texture than cold ones. Even with canned chickpeas, warming them briefly in their liquid before draining makes blending easier.
Add the olive oil at the end. Drizzle the olive oil over the top when serving rather than blending it in. This gives you a cleaner flavor and a better presentation – a pool of olive oil on top is traditional and looks intentional.
Stir the parsley and pepper in, do not blend. Blend the base until smooth, then remove from the blender and stir in the parsley and red pepper by hand. Blending them turns the hummus green and changes the texture entirely.
Season at the end. Taste after all ingredients are combined. The salt level changes once the parsley and pepper are added. Add lemon juice last to adjust brightness.
Substitutions and Variations
White beans instead of chickpeas. For a creamier, milder version, use cannellini beans. See the white bean hummus recipe for the proportions. The Beiruti add-ins (parsley, pepper, chili) work just as well with white beans.
Roasted red pepper. Replace the raw red bell pepper with a roasted red pepper from a jar for a sweeter, smokier version. Pat it dry before dicing so it does not make the hummus watery.
Green hummus. Blend the parsley directly into the hummus base for a bright green color and more herby flavor. This is a different dish from the Beiruti version, but it is good in its own right.
Storage and Make Ahead
Fridge: Up to 5 days in an airtight container. The flavors deepen after the first day. Stir before serving and add a fresh drizzle of olive oil on top.
Freezer: Hummus freezes well for up to 3 months. Freeze without the fresh parsley and red pepper, then stir them in after thawing. Thaw overnight in the fridge and stir well before serving.
Make ahead: This hummus is ideal for making a day in advance. Cover the surface with a thin layer of olive oil before refrigerating to prevent a skin forming on top. Bring to room temperature for 20 minutes before serving for the best texture.
For more Middle Eastern recipes, the collection on Gourmandelle includes mezze staples and dishes from Lebanese and Israeli cooking. The hummus recipes tag has several other versions if you want to compare.
Spicy Hummus Beiruti
Ingredients
- 2 cans chickpeas I used 2x 14oz cans, rinsed and drained
- ½ lemon juiced
- 3 Tbsps tahini paste
- 3 cloves garlic
- 2 Tbsp extra virgin olive oil
- ½ tsp cumin powder
- 5 Tbsps fresh parsley chopped
- ½ red bell pepper cut into tiny cubes
- 1 tsp chili flakes or more, to taste
- sea salt to taste
Instructions
- Put chickpeas into the food processor and process until smooth. Add the garlic cloves, cumin powder, salt and lemon juice, plus 2-3 tablespoons of water, 2 ice cubes and process even more until you get a perfectly smooth texture. Have patience. 🙂 The longer you process it the smoother it gets. I let mine blend for 5 minutes.
- Add the tahini paste when the hummus is smooth. Pulse a couple of times until it is incorporated.
- Move the hummus to a large bowl. Add the chopped parsley, red bell pepper, and chili flakes. Mix well by hand.
- Serve with olive oil on top and garnish with red pepper, chili, and more parsley.
Notes
Frequently Asked Questions
Hummus Beiruti is a Lebanese version of hummus made with the same base as classic hummus (chickpeas, tahini, lemon, garlic) but mixed with finely chopped fresh parsley, diced red bell pepper, and chili flakes. It has a spicier, more textured character than plain hummus and is common in Lebanese mezze spreads.
Yes. All ingredients in hummus Beiruti are plant-based: chickpeas, tahini, lemon, garlic, olive oil, parsley, red pepper, and chili flakes. There are no dairy or animal products involved in any version of this recipe.
With one teaspoon of chili flakes, this hummus has a mild to moderate heat that most people who enjoy spiced food will find comfortable. It is noticeable but not sharp. For more heat, increase to 1.5 or 2 teaspoons. For a milder version, use half a teaspoon or substitute sweet smoked paprika for the chili flakes.
Warm pita bread is the classic pairing. It also works well with crudites (cucumber, carrot, celery), crackers, or as a spread in wraps and sandwiches. As part of a mezze spread, serve it alongside baba ganoush, falafel, tabbouleh, and olives.
Yes, it keeps well for up to 5 days in the fridge. The flavor actually improves after resting overnight. Cover the surface with a thin layer of olive oil before refrigerating to prevent it from drying out. Stir and add fresh olive oil before serving.
I use curd to bring the chickpeas and since We like it a little spicy i add green chillies
Sounds so delicious!
This is officially my favorite hummus recipe ever! Thank you for the recipe! I may have added too much chili so it was spicy, but loved it so much!
You’re welcome!