¡Con Sabor! RECIPE – #TheHummusGames by Semsom

¡Con Sabor! #TheHummusGames by Semsom

Semsom hosted “The Hummus Games” in their Beirut location just a few weeks after hosting it in their brand new eatery in New York! They will go on to host it in all of their other international branches, and hopefully there will be a second edition next year! The judges included the CEO of Semsom-Christine Sfeir, Chef Maroun Chedid, and “No Garlic No Onions” creator-Anthony Rahayel. They taste tested all of the hummus’s made and picked two winners! Unprecedented in the short history of The Hummus Games, but nontheless two well deserved wins-they were really tasty!IMG_1391edit

The two winners were: Taste and Flavors Magazine‘s team presented a pomegranate hummus, and “TheFoodCrit“-an Instagram page by 3 foodies-made a basil hummus.

I went with my sister-in-law Christine (@beirutfitness) and we decided to do a savory, spicy, Latin flavored hummus. We unfortunately did not win, but it’s ok because now I have a funky new way to make hummus which is a winner to me! I’m including the recipe in case you like a little kick in your humus like we do! Check out the international section in your local store where you can (hopefully) find some our specialty ingredients that we used like achiote paste!IMG_1430edit

After the recipe keep scrolling down to check out some of the fun pictures from the event!

Con Sabor! #TheHummusGames
Recipe type: Appetizer
Cuisine: Lebanese Spanish Fusion
Prep time: 
Cook time: 
Total time: 
This was our entry for the #TheHummusGames hosted by Semsom!
  • 2 cups cooked chickpeas
  • 3 tablespoons olive oil, 1 tablespoon reserved
  • 3 tablespoons tahini
  • juice from ½ lemon (medium)
  • 1 teaspoon salt
  • 1 tablespoon achiote paste (or to taste)
  • 1 teaspoon red chilli powder (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 3 tablespoons finely diced red pepper
  • Chifle (fried plantains) to eat it with! 🙂
  1. Whether you prepared your own chickpeas or you are using canned chickpeas, try to take the time and remove the skin from each chickpea. I know it sounds crazy but it does make the hummus a lot smoother!
  2. Mix all ingredients (except for the red peppers, chifle, and reserved olive oil) in a food processor. Blend hummus until smooth, usually about 1-2 minutes. I like mine to be realy whipped and smooth so I usually take 3-4 minutes processing it.
  3. Taste and add more of any of the ingredients to your liking. If it isn't as "soft" as you like, try adding more lemon juice or olive oil to thin it out.
  4. Transfer the hummus to your serving dish and make a little well in the middle of the hummus with the back end of a spoon.
  5. Here you can put the reserved olive oil with the red peppers for a little extra flair!

Pearl Maalouf
Pearl Maalouf




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