The Holy Month of Ramadan is a time for self-reflection and communal gatherings, and to celebrate this season, we are sharing a series of signature and special recipes that have been meticulously crafted by a selection of chefs from the region's most-loved restaurants.

We hope that this exclusive recipe series inspires you to try and share dishes from some of the top restaurants in the Gulf Region. With this selection of exciting and impressive recipes, you'll be able to make your Ramadan meals extra special, sharing delicious food that shows off the rich culinary traditions of the region.

Let Ramadan 2025 be the year that you bring the magic of a restaurant meal into your home, so you can create memorable moments with your family and friends.

Samakje Nakheel Mall 2 Dubai

Samakje Nakheel Mall Recipe Dubai

Hummus Beiruti

Samakjé is relatively new and popular Dubai seafood restaurant, offers a vibrant dining experience pivoting on fresh, high-quality seafood with Mediterranean influences. The restaurant, where Chef Ahmad Alfakier played a significant role in shaping the menu, provides a diverse selection of seafood dishes in a lively and inviting atmosphere.

As some seasoned diner might be aware, the much-loved dish or dip of hummus can take on many forms, and in this recipe we share Samakjé's version of Hummus Beiruti. As the name might suggest, Hummus Beiruti is a Lebanese variation of the classic dip, and is often spiked with a bold infusion of garlic, making this dip a vibrant, mouth-watering and moreish explosion of flavour.

Samakje Hummus Beiruti Recipe Dubai 1

Samakje Hummus Beiruti Recipe Dubai 2

Ingredients for Hummus:

850g of chickpeas, soaked
70g of ice cubes
Half a lemon
30ml of corn oil
30ml of tahini
5g of garlic
8g of salt

Prepare Chickpeas:

Soak the chickpeas in water for 2 - 3 hours
Once chickpeas can be crushed between your fingers, they are ready
Once the soak is done, rinse with cold water
Strain and gently pat with kitchen towel, until almost dry

Method for Hummus:

First, blend the soften chickpeas until you get a creamy consistency.
Add ice cubes, we want to make sure the creamed chickpeas are cooled
Add the juice of half a lemon
Using a spoon or spatula add in garlic, salt and oil
Lastly, fold in the tahini

Ingredients for Topping:

250g of turnip pickle
8g of baby cucumber pickle
5gm of cumin
10g of tomato, chopped
10g of parsley leaves, chopped
10g of white onion, chopped
30g of broad beans

Method for Topping:

Finely chop turnip pickle, baby cucumber, tomato and onion
Chop parsley
Clean and deep fry the broad beans until crispy

Serving Suggestion:

In a shallow bowl or dish, add the freshly made hummus
Make a well in the centre, and add the crispy broad beans
Top with the finely chopped toppings
Garnish with parsley and a glug of olive oil

Note: Homemade hummus will lasts 3 in a refrigerator.

About the Chef

Chef Ahmad Alfakier Samakje

Chef Ahmad Alfakier, originally from Syria, has built a distinguished 25-year culinary career in the UAE after moving to Dubai and transitioning from hospitality management studies in Damascus and business administration. He's contributed to the success of notable restaurants like Qbara and Siraj, earned the title "Chef Ahmad," and is a member of prestigious culinary organisations. He's also appeared on Dubai TV and received awards like Best Chef in the Middle East 2015, driven by his passion for innovating Arabic cuisine. Currently, he serves as a corporate executive chef overseeing multiple restaurants.

@ahmadalfakier

Make a reservation here

Samakjé
Nakheel Mall Rooftop, Palm Jumeirah, Dubai
The Link at One&Only One Za'abeel, Za'abeel 1, Dubai
@samakjedubai

hummus-beiruti