Table of Contents
- A Fragrant and Spicy Twist on a Classic Hummus Recipe That Will Keep You Dipping and Licking
- What Is the Difference Between Bean Dip and Hummus?
- What is Baharat?
- Harissa Chilli Oil
- Recipe: Baharat Two-Bean Hummus
A Fragrant and Spicy Twist on a Classic Hummus Recipe That Will Keep You Dipping and Licking
Two-bean hummus enhanced with Baharat spice mix, topped with caramelised onions and extra-spiced beans, and finished with a drizzle of harissa chili oil. It’s exciting, warms you from the inside, and has layers of texture and flavour. Serve it warm with bread, pita, or homemade flatbreads, or keep it refrigerated for up to three days and enjoy as an instant dip, spread, or side to meat, fish, or vegetables.
What Is the Difference Between Bean Dip and Hummus?
Traditional hummus uses a blend of chickpeas and tahini, however for this recipe, tahini is left behind and instead a combination of chickpeas and cannellini beans are blended together to create a thick hearty bean mash. (scroll to the end of the recipe for more information on cannellini beans)
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 flavor that starts with earthy woody cumin and paprika and ends in 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 Flaevors 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 to cool, then pour over and dip away.
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Recipe: Baharat Two-Bean Hummus
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
- Pinch of salt
- 80 ml 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
