Turkish Hummus With A Spicy Topping - Give Recipe (2024)

Before diving deep into this traditional Turkish hummus recipe, let’s have a look at its origin. Over the years there have been many debates regarding when hummus was invented, however everyone can agree that it is in Mediterranean and Middle Eastern countries.

Believe it or not, no hummus recipe in these countries is the same. Each culture has its own twist on the toppings and sides to serve with it. No matter who invented it though, everybody agrees that it is delicious! Read more information on the history of hummus dip.

Hummus In Turkey

One thing that makes a hummus Turkish is that it is never made in a blender or a food processor. The boiled chickpeas and tahini are pounded in a large pot over the stove top until almost sticky. This video is showing how it is made in its place, how it is served and eaten.

In the Southern cities of Turkey, hummus is one of the popular foods that is served for lunch. There are hummus restaurants making and serving hummus. You can even see how they make it as their kitchen is often open.

Hummus is always served warm and originally eaten as a main meal. You eat spoonful of it and never feel heaviness.

Today hummus has also become one of the staple meze dishes at restaurants. They may not be warm as the traditional ones, but still has similar toppings.

This homemade Turkish hummus recipe is incredibly easy and quick to make. We would highly recommend using canned chickpeas for this quick result.

Although we are aware that it is not the traditional way of making hummus, we will be using our blender to make it easier and quicker.

Prepare the chickpeas: If you are using dried chickpeas, make sure to soak and boil them first until tender. If you are using canned chickpeas, you HAVE TO rinse them well to remove the excess salt.

Blend the chickpeas with water in a food processor: Add in the rest of the ingredients and blend well. Adjust the consistency by adding more water until you reach the desired creaminess. Transfer it into a bowl.

Make the hot oil sauce: We will be serving this hummus in the traditional Turkish way. Heat some olive oil in a saucepan and add in paprika. Heat them together for 15-20 seconds on low heat.

Garnish and serve: Drizzle the hot sauce over the creamy hummus and top with chopped parsley and sumac. You can sprinkle red pepper flakes and sesame seeds as well if you like. Serve with bazlama bread, pide bread or pita chunks on the side.

Serving Suggestions

There are thousands of modern and trendy ways hummus is being served, however, very few beats the traditional ways.

As you can see from the recipe, we use a hot oil paprika drizzle. There are various hummus toppings to choose from, but we love topping our creamy hummus with chopped parsley and sumac. Sometimes we use hot red pepper flakes or seeds like sesame or poppy seeds as well.

As a side, we serve it with delicious bread like lavash and lemon on the side. In local restaurants in the Southern part of Turkey, they always serve hummus warm for lunch accompanied by sliced cucumbers, tomatoes, pickles and onions on the side.

Also, we love to pair hummus with several dishes like grilled halloumi cheese, chicken kebabs and vegetable kebabs.

Storage

Unfortunately, homemade hummus doesn't have an infinite shelf life. Because it is made from fresh ingredients, it will generally only last a few days. Hummus should be stored in the refrigerator in an air-tight container.

Your homemade hummus will last between 3-5 days. When kept in the freezer, it will last up to 8 months – but only if stored following proper procedure and food safety guidelines.

Also, if you are looking for ways to use hummus in other dishes, check out the things to do with hummus.

Can you make hummus in advance?

Yes, you can make hummus a few days in advance, however keep in mind that it will only last around 3-5 days in the refrigerator.

Can you freeze hummus?

Hummus freezes very easily if you follow the correct steps. It will increase the shelf life to around 6-8 months. Place the hummus, without any toppings or oil drizzles, in an airtight, odor, and stain-free container. Make sure the container is freezer safe. Place a sheet of plastic or saran wrap on the skin of the hummus, and close with an airtight lid. To thaw, place the hummus in the refrigerator a day before you need it. It should slowly thaw to prevent an excessive build-up of water and a major texture change.

Is it cheaper to make your own hummus?

Hummus isn’t very expensive to buy or make. The real difference comes in the quality. Store-bought hummus will never be the same excellent quality that homemade hummus is. Making your own hummus will also result in better taste and texture.

Should you remove the skin of the chickpeas before using them?

It is not necessary to remove the skin of the chickpeas. If you boil dried chickpeas, or if you are using canned chickpeas, the skins are already soft enough and when blended, they won’t even be noticeable. If you are one of those perfectionists who want their hummus as smooth as mayo though, I found an interesting method on Cook’s Illustrated to skin chickpeas easily. They suggest using baking soda. Please go read the article to learn how.

Is Hummus Vegan?

Hummus is 100% vegan, no matter which recipe you make! The only way to make it non-vegan is by using non-vegan toppings.

Other Easy Dip Recipes

• Haydari Meze
• Turkish Cacik
• Green Olive Tapenade Dip

Other Hummus Recipes

• Red Lentil Hummus
• Fava Bean Hummus Dip