New Recipe + Our Recommended Wine

The name IXSIR derives from “Iksir”, the original Arabic  word for “Elixir”, a word common to many languages, defining the purest form of all substances, a secret potion that grants eternal youth and love.

The vision behind IXSIR is to reveal the best terroirs of Lebanon, some forgotten long since. Cultivated with respect to sustainable agriculture, IXSIR’s vineyards are spread in the mountains of Lebanon on clay-calcareous and limestone soil, from Batroun to Jezzine, benefiting from the unique microclimates Lebanon has to offer.

IXSIR’s vineyards culminate at an altitude of 1,800m, making them one of the highest in the Northern Hemisphere. Winemaking occurs in a winery located on the hills of Batroun where 17th century traditional Lebanese house presides over a contemporary winery with sustainability at its core. Recognized several time for its green credentials, the IXSIR winery was named by CNN as one of the greenest building in the world, and won the international Architizer A+ Award as well as the Good Green Design award and the Green Mind MENA Award.

IXSIR Altitudes White

A blend of Obeideh (native to Lebanon), Muscat & Viognier.

Muscat & floral notes of rose & jasmine dominate the nose. The palate follows the nose with a nice citrus acidity. Full flavoured, harmonious, suave and very pleasing.

Pairs perfectly with full flavoured seafood (sushi and sashimi), plus spiced dishes.

“90/100” (International Wine Challenge).

Ingredients & Method

Hummus: Recipe for either Beetroot or plain Hummus

Pair with IXSIR Altitudes White


  • 1 beetroot roasted with olive oil, salt, pepper

  • 1 3/4 cup cooked chickpeas drained

  • 2 cloves garlic (or less), minced

  • 2 tablespoons tahini

  • 1/2 lemon juice

  • salt per taste

  • 1/4 cup olive oil

  • Pomegranate seeds for garnish

  • Walnuts for garnish

Ixsir recipe for Hummus


  • Soak chickpeas overnight in water and make sure they’re always covered with enough water. Once doubled in size, cook with a small spoon of bicarbonates until soft. Drain and keep some of its water.

  • Roast your beetroot after massaging with some olive oil, salt, and pepper. Cut through with a knife to know they’re fully roasted and ready. At 375F it would not require more than an hour. Place in a bowl and put in the fridge to cool to room temperature.

  • After cooled, peel the beetroot, cut into quarters, and place in the food processor. Blend it until small bits form. Don’t over-blend to keep its flavor.

  • Add all the hummus ingredients expect for olive oil and blend until smooth, not too smooth.

  • Add the olive oil while blending.

  • Try it and adjust salt and lemon as needed. For a softer hummus add a bit of the chickpea water.

  • Garnish with walnuts and pomegranate seeds. Save the rest in the fridge for up to week. I recommend mixing more walnuts and pomegranate seeds in it.

  • For the plain hummus skip step 2 and 3 – Garnish with paprika, some chickpeas and olive oil to taste.