🧆 Turkish hummus
Turkish humus is a smooth purée of chickpeas, tahini, lemon and garlic, often served warm rather than cold. It is creamy and nutty with a gentle tang, finished with a spoonful of olive oil and a pinch of red pepper. In Turkey it is eaten as a meze or alongside grilled meats.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas, kept warm
- 80 g tahini
- Juice of 1 lemon
- 1 garlic clove
- 2 tbsp olive oil
- Salt, ground cumin, pul biber (red pepper flakes)
Method
- Blend the warm chickpeas with garlic, lemon juice, cumin and salt.
- Add the tahini and a little hot water and blend until very smooth.
- Spread into a shallow dish, ideally warmed.
- Heat the olive oil with the pepper flakes for a few seconds and spoon it over the top.
How to make it lighter
- Serve it with grilled vegetables.
- Use 1 tbsp of oil for the topping instead of 2; 1 tbsp ≈ 120 kcal.
- Treat it as a side and keep the portion to about 150 g.
History
Hummus is especially associated in Turkey with the southern provinces near Syria, such as Hatay, Adana and Gaziantep, where it has long been part of the local meze table. Elsewhere in the country it is mainly found in kebab houses and meze restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →