|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hummus is a favorite Mediterranean dish -- it's perfect to serve at parties as a dip or spread or use it to add flavor to sandwiches.
There are many different recipes for hummus out there, as well as numerous ready-made hummus brands sold in stores. Once you try this recipe for Turkish-style hummus, you just might stick it with for a lifetime.
Turkish vs. Middle Eastern Hummus
"What’s the difference?" you may ask. The first is in the way it’s served and eaten.
When it comes to ingredients, the basics are the same, but Turkish hummus usually calls for much more tahini than most Greek or Middle Eastern recipes. This gives it a heartier sesame flavor.
The biggest difference is that Turkish hummus is often served warm. After your first taste of this warm Turkish hummus topped with crispy pieces of pastırma, similar to spicy cured beef, you'll fall in love.
Serve It Hot Or Cold
This recipe can be served at room temperature like other hummus, but if you want to impress your family and guests, try serving it hot. All you need is a shallow clay or another oven-proof bowl.
Simply prepare the hummus as directed, put it in an oven-proof serving bowl and bake it in the oven until heated through.
Garnish the top with some crumbled Turkish pastırma, dried beef, crumbled bacon or jerky that's been crisped up in a small frying pan.
- 16-ounce can chickpeas, drained and washed
- 2 to 3 cloves garlic
- 1 tablespoon olive oil
- 3/4 cup tahini (sesame paste)
- Juice of 1 lemon
- Pinch or two of lemon zest
- 1 1/2 teaspoon salt
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper
- 3/4 to 1 cup water
- 4 strips of Turkish pastırma, dried beef, soft jerky or bacon
Drain the chickpeas and rinse them under cold water in a wire strainer until the water runs clear. Put the olive oil in a pan and saute the crushed garlic on low heat until tender, but not browned.
Add the drained chickpeas and enough water to just cover them. Bring to a boil, reduce the heat and cover, leaving the lid on a crack. Let the chickpeas simmer gently until the water disappears, usually 10 to 15 minutes.
When the chickpeas are falling apart, transfer them, together with any remaining liquid, to a food processor. Add the lemon juice, lemon zest, tahini and spices and process them on high until you have a very smooth paste.
Stop a few times during processing to scrape the sides and add some water. Continue processing and adding water until you have the consistency you want. Some people prefer thick hummus while other prefer it softer. You decide.
Empty the hummus into a clay or other oven-proof baking dish. Cover the top lightly with aluminum foil. Bake it in a 350°F oven until it's warmed well through. While the hummus is baking, fry your pastırma or other meat in a small skillet until crispy. Remove the hummus from the oven and sprinkle the top with the crumbled meat and drizzle it with some olive oil.
You can serve your warm hummus the Turkish way, along with other appetizers, or with slivers of pita bread or crackers as a spread or dip. If you plan to serve the hummus later that day, cover it immediately to prevent the top and edges from drying and darkening. If you refrigerate your hummus, keep it air tight and make sure to give it time to warm up to room temperature again before serving.