Traditional hummus is made primarily from chickpeas, tahini, olive oil and lemon juice. The Turkish version of hummus, on the other hand, often includes a wider range of ingredients and flavors.Turkish hummus can be served warm. The addition of yogurt is a delightful twist, giving the dish a light and refreshing aftertaste, tartness and creamy texture that contrasts beautifully with the nutty tahini and earthiness of the chickpeas.
400gchickpeas (1 can canned or ~120 g dry chickpeas soaked overnight in water and boiled until soft)
1clove of garlic
60gtahini
60gTurkish yogurt(or Greek yogurt)
30mlolive oil
½tsp.ground cumin
1tsp.salt
½lemon (juice)
½tsp.paprika for decoration
Instructions
Drain the liquid from the can of chickpeas. Clean the chickpeas from the outer husks by soaking them in water and then kneading them between the palms of your hands. Drain the water and husks, making sure the chickpeas are all cleaned.
Place the chickpeas in the bowl of a blender. Add the juice of half a lemon, garlic, chickpea yogurt, tahini, cumin and salt.
Blend for about 1 minute until creamy. Add olive oil and continue to whisk again. Adjust the flavor, adding more salt, lemon juice or yogurt if desired.
Place hummus on a plate and chill in the refrigerator for 1-2 hours. Before serving, sprinkle with paprika and garnish as desired. Drizzle with olive oil.