Turkish Hummus with Tahini and Olive Oil
Hummus
This creamy, nutty Middle Eastern dip has a smooth, velvety texture with rich tahini and bright lemon flavors. The pale beige spread is drizzled with golden olive oil and often topped with paprika or pine nuts. It's perfect for mezze platters, healthy snacking, or as a protein-rich appetizer that everyone loves.
Ingredients
Instructions
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Soak the chickpeas
Rinse the dried chickpeas and place them in a large bowl with plenty of cold water to cover by 5cm. Add baking soda and soak for 12-24 hours at room temperature until they double in size and feel tender when pressed. Do not skip the baking soda as it helps soften the skins.
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Cook chickpeas completely
Drain and rinse the soaked chickpeas thoroughly. Place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 3-4 minutes, then reduce to medium-low heat and simmer for 60-90 minutes until very soft and easily mashed with a fork. Do not undercook or the hummus will be grainy.
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Remove chickpea skins
Drain the cooked chickpeas and let cool for 5-10 minutes until comfortable to handle. Rub handfuls of chickpeas between your palms or in a clean kitchen towel to remove the loose skins. Discard skins and keep the peeled chickpeas. Do not worry about removing every single skin.
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Prepare tahini mixture
In a food processor, combine tahini and lemon juice. Process on high speed for 1-2 minutes until the mixture becomes light, creamy, and almost white in color. The mixture should look fluffy and doubled in volume. Do not skip this step as it creates the creamy base.
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Add aromatics
Add minced garlic, cumin, and salt to the tahini mixture. Process on high speed for 30-60 seconds until well combined and fragrant. Scrape down sides as needed. The mixture should smell aromatic and garlicky. Do not over-process or the garlic may become bitter.
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Blend with chickpeas
Add half of the peeled chickpeas to the food processor. Process on high speed for 1-2 minutes until mostly smooth. Add remaining chickpeas and 2 tbsp olive oil. Process for 3-4 minutes until completely smooth and creamy. The hummus should be light and fluffy. Do not add too much liquid at once.
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Adjust and serve
Taste and adjust seasoning with more salt, lemon juice, or garlic as needed. Transfer to a serving bowl and create a shallow well in the center. Drizzle with remaining olive oil and sprinkle with paprika and pine nuts. Serve immediately at room temperature. Do not refrigerate before serving as it dulls the flavors.
Tips
Cooking Tips
For ultra-smooth hummus, peel the chickpeas after cooking and process the tahini-lemon mixture first until fluffy before adding chickpeas - this creates the signature creamy texture.
Alternatives
If you can't find tahini, substitute with 3 tbsp sesame seeds ground with 1 tbsp olive oil, though the flavor will be less intense and the texture slightly grainier.
Serving & Storage
Serve with warm pita bread, fresh vegetables, or olive oil drizzle. Store covered in the refrigerator for up to 1 week, bringing to room temperature and adding olive oil before serving.
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