Chefs' Recipes

Bar Saracen's hummus bi calamari

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

By Joseph Abboud and Tom Sarafian
  • 20 mins preparation
  • 1 hr 40 mins cooking plus soaking, cooling
  • Serves 6 - 8
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"This is a take on the traditional Lebanese dish of hummus topped with minced lamb," says Joseph Abboud. "Hummus is a recipe that can be prepared with little effort, but can take years to make it special." Begin this recipe a day ahead to soak the chickpeas.


  • 250 gm calamari, cleaned and scored, tentacles reserved
  • 1 tsp olive oil
  • 50 gm butter, melted
  • 1½ tbsp thinly sliced flat-leaf parsley
  • Sweet paprika, to serve
  • Turkish bread, to serve
  • 250 gm dried chickpeas
  • Large pinch of bicarbonate of soda
  • 80 ml (⅓ cup) lemon juice
  • 100 gm hulled tahini
  • 1 garlic clove, coarsely chopped


  • 1
    For hummus, soak chickpeas with bicarbonate of soda in 2.5 litres water overnight. Drain, place in a large saucepan with 2.5 litres water, bring to the boil, then reduce heat to low-medium and simmer until almost falling apart (1-2 hours). Add 2 tsp salt, stir and set aside to soak for 5 minutes. Drain well, reserving 125ml cooking liquid and set 50gm chickpeas aside to garnish. Process remaining chickpeas in a food processor until very smooth (3-5 minutes). Add lemon juice, tahini and garlic, season to taste and process until combined, adding reserved cooking liquid 1 tbsp at a time until smooth. Cool.
  • 2
    Preheat a barbecue to high or a char-grill pan over high heat. Toss calamari with oil in a bowl and grill until just cooked (1-2 minutes per side), then cut into small pieces.
  • 3
    Top hummus with calamari and reserved chickpeas, drizzle with butter, scatter with parsley and sweet paprika and serve with warm Turkish bread.


Drink suggestion: A rosé, such as "Myst" from Château Kefraya, Lebanon. Drink suggestion by Ari Vlassopoulos.

  • undefined: Joseph Abboud and Tom Sarafian