A Fragrant and Spicy Bean Hummus That Will Keep You Dipping and Licking
Two-bean hummus enhanced with Baharat spice, topped with caramelised onions, extra-spiced beans, and finished with a drizzle of harissa chilli oil – it’s exciting, warming, and layered with texture and flavour. Unlike traditional hummus, which relies on chickpeas and tahini, this version skips the tahini and blends chickpeas with cannellini beans for a thicker, heartier mash with a beautifully smooth finish. Serve it warm with bread, pita, or homemade flatbreads, or refrigerate for up to three days and enjoy it as an instant dip, spread, or savoury side to meat, fish, or vegetables.
What is Baharat?
Baharat is a spice blend widely used in Middle Eastern cuisine. It consists of black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika. It is fragrant, floral, and very tasty. Adding a teaspoon to the hummus results in a beautiful warm colour and a subtle yet addictive flavour that begins with earthy, woody cumin and paprika and finishes with a light touch of soothing cloves and cinnamon. To make your own baharat spice blend, or to find out where to buy pre-mixed shop versions, read Flaevor.com’s article on baharat here:
Harissa Chilli Oil
A deep slick of infused oil is the perfect topping for a dip, and nothing pairs better with baharat and creamy beans than homemade harissa-spiced chilli oil. It couldn’t be simpler – just add harissa and salt to olive oil and gently heat until combined. Allow it to cool, then pour over and dip away.
Recipe: Baharat Two-Bean Hummus
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Baharat Two-Bean Hummus
Ingredients
- 2 large onions thinly sliced
- 2 large garlic cloves crushed
- 1 tsp baharat
- 1 tsp dried oregano
- 1 tin chickpeas
- 1 tin cannellini beans
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper
- Sesame seeds for garnish
Harissa Oil
- 1 tbsp harissa powder
- Pinch of salt
- 80ml olive oil
Instructions
- Make the harissa oil: Mix harissa, salt, and oil. Bring to a light boil, and stir to combine. Transfer to a small bowl or jar and leave to cool.
- Heat a frying pan with some oil and fry onions over medium heat until caramelised, approx. 10 minutes.
- Add another splash of oil along with garlic, chilli, oregano, and Baharat spice. Cook a further 2 minutes.
- Drain chickpeas, reserving the liquid. Drain haricot beans and this time discard the liquid.
- Add all the beans to the onion mixture and combine well. Cook over medium heat for 4 minutes.
- Remove 1/4 of the bean onion mixture and set aside to use later as a garnish.
- Place beans and onions in a blender along with reserved chickpea liquid, lemon juice, 2 tbsp of olive oil, and one ice cube. Blend until smooth. Taste and season with salt and pepper as desired.
- Transfer bean hummus to a serving bowl. Generously drizzle with harissa oil. Top with the reserved chickpea onion mixture. Sprinkle with sesame seeds.
Notes
- Hummus can be served warm or cold
- Bean substitute: Haricot or butter beans can be substituted for cannellini beans