Beruiti Hummus
Recipe type: Vegan
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
  • 400g of dried chickpeas
  • 8 tablespoons of Tahini
  • 1 lemon freshly squeezed (+another ½ depending on size)
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Turmeric
  • 2 cloves of garlic crushed
  • 2 Large tomatoes
  • A handful of finely chopped coriander
  • Olive oil
  • ½ Teaspoon salt
  1. If you are using prepared chickpeas, follow from adding to the food processor
  2. Rinse the dry chickpeas.
  3. Soak for 10 hours with ½ teaspoon of baking soda.
  4. Once ready, drain & rinse the soaked chickpeas in fresh cold water (make sure you rinse them really well).
  5. Add the chickpeas to a pan with ½ teaspoon of baking soda)
  6. Add approx 6 - 7 cups of water (until water covers the chickpeas by about ½ inch).
  7. Bring it to a boil on high heat
  8. let them simmer on low heat for approx. 1 hour (Keep the lid on the pan)
  9. Check up on the chickpeas regularly
  10. minutes into simmering check if they are done. If not check again on another 15 mins.
  11. (If you can crush a chickpea with your fingers and it feels smooth, then it’s done).
  12. Once the chickpeas are cooked, drain the water away
  13. Add the spices, salt, garlic, tahini paste and lemon
  14. Transfer to the food processor & blitz.
  15. If the mix is too thick, add a little water & mix further
  16. Add olive oil and mix in with a spoon
  17. Transfer to a dish and place in the fridge for 30 mins
  18. Chop the tomato into small pieces, along with the coriander.
  19. Mix into the cooled Hummus mix
  20. Finish with a squeeze of lemon and a drizzle of olive oil
Recipe by Sustarian Living at