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Restaurants›Denj restaurant and bar›Hummus & Bread Recipe

Hummus & Bread Recipe

Name: Denj restaurant and bars Hummus & Bread Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups canned chickpeas (drained, reserve liquid); 0.25 cups tahini; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil (plus extra for serving); 1 cloves garlic cloves (peeled); 0.5 tsp ground cumin; 0.75 tsp kosher salt; 2 tbs reserved chickpea liquid or ice water (to adjust texture); 0.25 tsp smoked paprika (for garnish, optional); 2 small red beets (trimmed, scrubbed); 1 tbs olive oil; 1 tsp red wine vinegar; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.5 cups mixed nuts (almonds, walnuts, pistachios), roughly chopped; 1 tsp unsalted butter or olive oil; 1 tsp brown sugar or honey; 0.25 tsp smoked paprika; 0.125 tsp red pepper flakes (optional for heat); 0.125 tsp kosher salt; 1 loaf crusty bread (baguette or country loaf), sliced; 2 tbs extra-virgin olive oil (for drizzling/toasting); 1 tbs fresh parsley (chopped, optional)

Inspired by Denj restaurant and bar

Time50m

Serves4

Creamy hummus, smooth and rich, topped with beets or hot crispy nuts, served with bread.

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Ingredients

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Hummus

1 cups canned chickpeas (drained, reserve liquid)

1/4 cups Tahini

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil (plus extra for serving)

1 cloves garlic cloves (peeled)

1/2 tsp Ground cumin

3/4 tsp kosher salt

2 tbs reserved chickpea liquid or ice water (to adjust texture)

1/4 tsp smoked paprika (for garnish, optional)

Beet topping (pick one: roasted beets)

2 small red beets (trimmed, scrubbed)

1 tbs olive oil

1 tsp red wine vinegar

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Hot crispy nut topping (pick one: spicy nuts)

1/2 cups mixed nuts (almonds, walnuts, pistachios), roughly chopped

1 tsp unsalted butter or olive oil

1 tsp brown sugar or honey

1/4 tsp Smoked paprika

1/8 tsp red pepper flakes (optional for heat)

1/8 tsp kosher salt

Bread & finishing

1 loaf crusty bread (baguette or country loaf), sliced

2 tbs extra-virgin olive oil (for drizzling/toasting)

1 tbs fresh parsley (chopped, optional)

Method

Hummus

Prepare chickpeas

If using canned chickpeas, drain into a bowl and reserve the liquid. Rinse briefly. For extra-silky hummus, peel a few chickpeas by pinching their skins (optional).

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, cumin and kosher salt. Pulse to combine, then process continuously while drizzling in 2 tablespoons olive oil. Scrape down sides as needed.

Adjust texture & season

With the processor running, add reserved chickpea liquid or ice water, 1 tablespoon at a time, until smooth and creamy (about 1–3 tablespoons total). Taste and adjust salt, lemon, or cumin. If too thick, add up to 1 more tablespoon liquid.

Finish hummus

Transfer hummus to a shallow serving bowl, use the back of a spoon to make a shallow well in the center. Drizzle 1 tablespoon olive oil over the top and sprinkle smoked paprika if using.

Beet topping (roasted beets)

Preheat oven to 400°F (200°C). Wrap each trimmed beet in foil with a teaspoon of olive oil and a pinch of salt, or place beets on a baking sheet, drizzle with olive oil and season. Roast for 35–50 minutes until tender when pierced with a knife (time varies by size).

Allow beets to cool slightly, then slip off skins using a paper towel or your hands (skins should rub away). Dice or thinly slice roasted beets.

Toss warm beet pieces with 1 teaspoon red wine vinegar, 1 teaspoon olive oil (or reserved oil), 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Spoon beet mixture over the hummus just before serving.

Hot crispy nut topping (spicy nuts)

Heat a small skillet over medium heat. Add 1 teaspoon butter or olive oil. When hot, add chopped mixed nuts and stir for 2 minutes to toast lightly.

Add 1 teaspoon brown sugar or honey, 1/4 teaspoon smoked paprika, 1/8 teaspoon red pepper flakes, and 1/8 teaspoon salt. Stir constantly for 1–2 minutes until nuts are glossy and aromatic but not burning. Remove from heat and let cool slightly—the mixture will crisp as it cools.

Scatter warm crispy nuts over hummus just before serving to retain crunch.

Bread & serving

Slice the loaf into 1/2-inch slices. Lightly brush or drizzle bread slices with remaining olive oil.

To serve warm: toast or grill slices on a hot skillet or grill pan for 1–2 minutes per side until golden and slightly crisp. For cold bread, serve as-is.

Spoon hummus onto a serving plate, top with either the beet mixture or the hot crispy nuts (or offer both on the side). Drizzle an extra 1 teaspoon olive oil over everything and sprinkle chopped parsley if using. Serve immediately with the prepared bread slices.