Jad Youssef’s hummus Beiruti recipe

“In Beirut, every café and home has its own version of hummus, but hummus Beiruti always stands out,” says chef Jad Youssef.

“It’s the cheekier cousin of the classic. I remember wandering through Basta and Zarif in Beirut as a teen, hungry after school, drawn into corners of smoky cafés by the smell of lemony hummus mixed with sizzling garlic.

“This version is my own spin – garlic confit for sweetness, charred chilli for a gentle fire. The texture? Always smooth. The taste? Bright, deep, and distinctly Beiruti.”

Jad Youssef’s hummus Beiruti

Ingredients
(Serves 4-5)

500g creamy hummus (see below)
5–6 confit garlic cloves (see below)
1 medium red chilli
1 small handful flat-leaf parsley (about 10g), picked, washed, and finely chopped
1tsp smoked paprika
½tsp Aleppo chilli flakes, or to taste
Fine sea salt, to taste
1tbsp lemon juice (optional, to balance)
Extra virgin olive oil, to loosen if needed

For the garlic confit
5–6 garlic cloves, peeled
100ml olive oil

For the hummus:
250g dried chickpeas
1tsp bicarbonate of soda (for soaking and boiling)
1½tsp fine sea salt, or to taste
2 small garlic cloves
2–4 small ice cubes (or use ice-cold water)
200ml tahini
60ml fresh lemon juice (about 4tbsp – always fresh!)
2–4tbsp chickpea cooking liquid
Extra virgin olive oil, for serving
Paprika, cumin, parsley, or whole chickpeas to garnish (optional)

Method

1. For the hummus: Start by rinsing the dried chickpeas under cold water. Soak overnight (no tinned chickpeas!) in a large bowl with plenty of water and half the bicarbonate of soda – this softens the skins.

2. The next day, drain and rinse the soaked chickpeas. Place them in a large pot, cover with fresh water (about 10 centimetres above the chickpeas), and add the remaining bicarbonate of soda. Bring to a boil, skimming off any foam that rises. Simmer gently for one to one-and-a-half hours, until the chickpeas are extremely soft – you should be able to mash one effortlessly between two fingers. Skim off any foam or skins floating on top during cooking.

3. Before draining, reserve 220–240 millilitres of the cooking liquid (this is your secret weapon for extra flavour and creaminess). Drain the rest and set the chickpeas aside. While still warm, rub the chickpeas gently between your hands or in a bowl of cold water to remove some of the skins – this step is optional but creates that ultra-smooth finish. Set aside a small handful of whole chickpeas if you’d like to use them for garnish later.

4. Add the cooled chickpeas, salt, garlic cloves, and two ice cubes to a food processor. Blend into a fine paste for two to three minutes. Open the lid and scrape around the sides, then add the tahini and lemon juice and blend again for two to three minutes.

5. Now, slowly drizzle in two to four tablespoons of the reserved chickpea cooking liquid with the processor running, followed by one or two of the remaining ice cubes (or an equivalent amount of ice-cold water). Blend until the hummus becomes silky, fluffy, and pale in colour.

6. The cold shock from the ice helps emulsify the tahini. Taste and adjust the seasoning. You’re looking for balance – not too lemony, not too garlicky, with a mellow, nutty base from the tahini. Chill for 30 minutes before serving if possible – this helps the flavours settle.

7. Spoon the hummus into a shallow bowl or plate, swirl the surface with the back of a spoon, and drizzle generously with extra virgin olive oil. Garnish with a few whole chickpeas, a sprinkle of paprika or cumin, and maybe a touch of fresh parsley.

8. For the hummus Beiruti: First, make the garlic confit. Place all the peeled garlic cloves in a small saucepan and cover with the olive oil. Simmer gently on the lowest heat for about 25–30 minutes, or until the garlic is soft and lightly golden. Let it cool in the oil. Mash three to four cloves for this recipe and store the rest in a clean jar, covered with the oil, in the fridge for up to one week.

9. Next, char the red chilli directly over a gas flame or under a hot grill, turning until blackened all over. Place in a bowl and cover with a plate or foil for five minutes to help loosen the skin. Peel off the charred skin, remove the seeds, and finely chop half the chilli for this recipe. Keep the other half aside to add extra heat if you like.

10. In a bowl, fold the mashed garlic confit, charred chilli, chopped parsley, smoked paprika, and Aleppo chilli flakes into the creamy hummus base. Season with salt, and lemon juice if needed. Add a little olive oil to loosen the texture if it feels too thick.

11. Spoon the hummus into a serving dish, make a small swirl with the back of a spoon, then garnish with a drizzle of olive oil, a sprinkle of chopped parsley, and a touch more chilli or paprika. Serve with warm khobez and let everyone dive in.

Lebnani by Jad Youssef is published in hardback by Meze, priced £28. Photography by Matt Lincoln. Available now.