Most people that have eaten a mixed meze plate in Turkey will have tried Hummus. This thick, creamy and incredibly tasty spread is made up primarily of creamed chickpeas with a few added extras. It is now popular the world over. Here’s our tried and tested recipe for Turkish hummus, an easy and impressive dish to rustle up from the store cupboard if friends decide to turn up last minute.
The history of hummus.
According to Google, the dish originated in Egypt in the 13th century, although it omitted the tahini and used other nuts instead. From there it spread throughout North Africa, the Middle East and reached Turkey where it became a staple dish commonly served at family tables. Turks do love their hummus. Most restaurants serve it as a starter or as part of a meze platter. You can also pick up store brought versions in larger supermarkets like Migros, Kipa or Tansas, but nothing beats a lashing of fresh, homemade hummus spread over warm Turkish pide bread with a little cucumber salad and a squeeze of lemon on the side.
There are many reasons to eat hummus. Not only is it cheap and easily rustled up from ingredients you probably already have in the pantry, it is also an excellent source of protein. It is made up mainly of just 6 main ingredients: chickpeas, olive oil, lemon juice, garlic, salt and tahini. These are all wonderfully healthy in their own right – add them together and you’re on to a winner!
Easy Turkish Hummus Recipe
Makes enough for around 4 good servings.
- 200g / 7 oz canned chickpeas or 200g of dried that have been soaked overnight and then boiled for around 30 minutes until soft.
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves, crushed
- pinch of salt
- 100ml / 3 1/2 fl oz tahini (sesame seed paste)
- 4 tbsp water
- 2 tbsp good quality, extra virgin olive oil
- 1 tsp red pepper flakes or chili powder, or a few toasted sesame seeds and pine nuts and a sprig of basil to sprinkle on top (optional)
- Drain and rinse the chickpeas
- Using a food processor or mixer, combine the chickpeas, lemon, garlic, tahini and salt to form a creamy thick puree.
- Gradually add the olive oil and a little water to reach the desired consistency.
- Taste and adjust lemon, garlic and salt as necessary.
- Turn into a serving platter, drizzle with oil and sprinkle with chili flakes.
- Serve with warm crusty Turkish bread and a simple side salad.
A little Google with throw up many hummus variations. Here are a few of our favourite:
- Sun dried tomato and basil – finely chop a few sun dried tomatoes and a few fresh basil leaves, mix with a little olive oil and stir through the recipe above.
- Harissa (Spicy Aci Salca) and Mint – Stir through a little chopped mint and spicy tomato/pepper paste (found in most supermarkets)
- Pine Nuts and Parsley/Basil – Toast a few pine nuts in a pan, finely dice a little parsley or basil and either top your hummus or stir them through.
We hope you like our Turkish hummus recipe. Please let us know what you think and leave a comment below.
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