Creamy Turkish-Style Hummus
Silky homemade hummus the Turkish way — slow-cooked chickpeas, plenty of tahini and a warm cumin-paprika butter finish.
Ask Bio about this recipe
Ingredients
250g dried chickpeas, soaked overnight
1/2 tsp bicarbonate of soda, for the cooking water
150g tahini (about 2/3 cup), well stirred
Juice of 1.5 lemons (about 4 tbsp)
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp sea salt, or to taste
60ml ice-cold water, plus more as needed
3 tbsp extra virgin olive oil, for blending and finishing
1 tsp sweet paprika, for the sizzled topping
A pinch of fine pepper flakes (pul biber), to serve
Jarred boiled chickpeas (600g), as a quick shortcut option
Instructions
- 1
Drain the soaked chickpeas, tip them into a large pan with the bicarbonate of soda and plenty of fresh water, and simmer for 60-75 minutes, skimming the foam, until they crush effortlessly between two fingers.
- 2
Reserve a small handful of whole chickpeas for the top, then drain the rest, saving a cup of the cooking water.
- 3
Blitz the hot chickpeas in a food processor for a full minute until a thick paste forms, scraping down the sides.
- 4
Add the tahini, lemon juice, garlic, cumin and salt, and process again until combined.
- 5
With the motor running, stream in the ice-cold water and 2 tablespoons of olive oil; keep blending for 2-3 minutes until the humus is pale, light and completely smooth, loosening with cooking water if needed.
- 6
Taste and adjust — more lemon for freshness, more salt, or more tahini for richness.
- 7
Swirl onto a plate with the back of a spoon, warm the remaining olive oil with the paprika until it sizzles, and pour it into the swirls.
- 8
Top with the reserved chickpeas and a pinch of pul biber, and serve with warm pita bread.
Hummus needs no introduction, but the Turkish take on it deserves one. Along the southern coast, humus is often served slightly warm, generously topped with a sizzled drizzle of oil or butter stained red with sweet paprika — richer and cosier than the versions most UK supermarkets sell.
The secret to a truly silky texture is cooking dried chickpeas until they are almost falling apart. A pinch of bicarbonate of soda in the cooking water softens the skins so they melt into the blend, and a splash of ice-cold water added while the processor runs turns the paste pale and fluffy. Short on time? A jar of ready-boiled chickpeas gets you there in fifteen minutes — simmer them for five minutes extra first and the result is still miles better than shop-bought tubs.
Do not be shy with the tahini: a proper Turkish humus is nutty and rich, not watery. Serve it swept across a plate with warm pita, olives and crunchy green peppers. All the store-cupboard essentials here — dried chickpeas, tahini, cumin and paprika — are staples you can order from Turkish Online Market in one basket.
More recipes
Meze & SaladsHomemade Turkish Pickles (Tursu)
Crunchy, garlicky Turkish tursu made the traditional way with grape vinegar, coarse brine salt and a handful of dried chickpeas. Ready to eat in three to four weeks.
Meze & SaladsKabak Mucveri (Turkish Courgette Fritters)
Crisp-edged courgette fritters packed with dill, spring onion and salty white cheese. The secret is squeezing the courgette bone dry before it hits the batter.
Meze & SaladsBarbunya Pilaki (Borlotti Beans in Olive Oil)
Creamy borlotti beans slowly simmered with carrot, potato and tomato in good olive oil, then served cool with lemon. A classic Turkish meze that tastes even better the next day.
Meze & SaladsGavurdagi Salad (Chopped Salad with Walnuts)
Gaziantep's famous knife-chopped salad: tomatoes, peppers, onion and parsley cut into tiny dice, tossed with crunchy walnuts, sumac and tangy pomegranate molasses. The essential partner to any kebab.
