Turkish-Style Hummus

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Turkish-style hummus is silkier and slightly tangier than many Levantine versions, thanks to a generous addition of yogurt and a finishing flourish of warm Aleppo pepper. The result is a creamy dip with deep sesame flavor that anchors any meze spread alongside warm pide and fresh vegetables.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 28 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 7 gFiber
• 3 gSugar
• 12 gProtein
• 410 mgSodium
• 420 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the hummus

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1/2 cup tahini, well stirred
• 1/4 cup plain whole-milk yogurt
• 3 tbsp fresh lemon juice
• 2 medium garlic cloves, minced
• 1 tsp ground cumin
• 3/4 tsp fine sea salt

For blending and finishing

• 1/4 cup ice-cold water
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp Aleppo pepper (pul biber)
• 1/4 tsp sweet paprika
• 2 tbsp warm cooked chickpeas, reserved for garnish
• 1 tbsp chopped fresh flat-leaf parsley

Directions

1. If using canned chickpeas, place them in a small saucepan, cover with water, and simmer for 5 minutes until very tender; drain, reserving 2 tablespoons of whole chickpeas for garnish. (For dried chickpeas, soak overnight in salted water, then simmer 1 to 1.5 hours until extremely soft.)
2. In a food processor, combine the tahini, yogurt, lemon juice, minced garlic, cumin, and salt. Process for 30 seconds until smooth and pale.
3. Add the warm chickpeas to the processor and pulse several times to break them down.
4. With the motor running, slowly drizzle in the ice-cold water and 2 tablespoons of the olive oil. Process for 2 to 3 minutes, scraping down the sides as needed, until the hummus is ultra-creamy, light, and almost whipped.
5. Taste and adjust with additional salt or lemon juice as needed; the texture should be loose enough to spread easily but hold a soft swoop when scooped.
6. Transfer the hummus to a shallow bowl, using the back of a spoon to create a wide well in the center and decorative swirls across the surface.
7. Drizzle the remaining 1 tablespoon of olive oil into the well, then sprinkle with Aleppo pepper, paprika, the reserved whole chickpeas, and parsley.
8. Serve immediately with warm pita or pide and crisp vegetables, or cover and refrigerate for up to 4 days; stir in a splash of water before serving leftovers.

Cook’s Notes

• For the silkiest hummus, peel the chickpeas by gently rubbing them between your fingers after cooking; the skins slip off easily.
• Use ice-cold water with warm chickpeas to achieve the airy, whipped texture Turkish cooks prize; this contrast helps the tahini emulsify.
• Turkish-style hummus is traditionally served as part of a meze spread alongside ezme, haydari, and warm pide.
• Aleppo pepper adds fruity, gentle heat; substitute with a mix of sweet paprika and a pinch of cayenne if it is unavailable.
• The hummus will thicken in the refrigerator, so stir in a splash of cold water to loosen it before serving leftovers.

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