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Turkish Hummus With A Spicy Topping

Middle Eastern style hummus with paprika oil, sumac and parsley in a bowl and a piece of pide bread in it.

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5 from 1 review

A classic creamy hummus with simple ingredients. Quick and easy to make.

Ingredients

Scale
  • 1 can chickpeas (15oz/425g/1 and ½ cups), rinsed and drained
  • ⅔ cup water or more if needed
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ cup tahini

Optional Topping:

  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • 1 tablespoon chopped herbs like parsley, fresh dill or green onions
  • ¼ teaspoon sumac
  • ¼ teaspoon seeds like sesame seeds, poppy seeds or nigella seeds

Instructions

  1. Put chickpeas and water in a food processor and blend until chickpeas are mashed. 

  2. Add in garlic, olive oil, lemon juice, salt, cumin and tahini. Blend until smooth. Add more water if needed for a creamy result. 

  3. Taste and make adjustments. You might need to add a little extra salt or lemon juice or maybe tahini depending on your taste.

  4. Transfer the hummus in a bowl and make swirls using a teaspoon.

  5. For the topping, heat olive oil in a saucepan. Add in paprika and heat them together for about 15-20 seconds on low heat.

  6. Drizzle the hot oil sauce over the hummus. Garnish with herbs, sumac and seeds. Serve with pita or pide bread. 

Notes

  1. Store the leftover hummus covered in the refrigerator for up to 5 days. Bring it to room temperature before serving.

  2. Don’t leave cumin out. Besides giving a nice subtle flavor, cumin relaxes your stomach. Your belly needs this after having chickpeas and tahini, which might cause indigestion and gas.

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