Here is my hummus recipe with a Turkish twist, as I use yogurt in the ingredients. This is definitely very easy to prepare. Often you can find ready made humus in stores – even in Turkey, however it is really not worth to buy when you can prepare it in no time.
I was surprised to hear that there is a market called Lazy Women’s Market (tembel avrat pazarı) in Gaziantep, Turkey. They sell everything ready, peeled and chopped. I thought nobody would go to a market with such a name but the seller that told be about this market told me it was actually just the contrary.
Anyway, this is so easy that even the very lazy can do. I gave the recipe based on using dry chickpeas but if you do not have time, you can use canned chickpeas. In this case do not forget to rinse really well to get rid of excess salt.
Why do I need to peel chickpeas?
I have advised to peel the chickpeas as the peels come out pretty easy, but you can skip this step too or you an peel only half of the chickpeas. Asking help from kids if you have any around might be a good idea to keep them busy. Peeling the chickpeas will end up with having a smoother hummus.
My favorite ingredient for hummus
My favorite spice has become smoked paprika lately and I use it in this recipe too, that is why the color is some what orange, if you leave it out the color will be closer to beige. If you forget about the color I really enjoy the flavor smoked paprika adds to hummus.
How to serve hummus?
Hummus can be served as a paste, a starter – meze or a side dish. You can keep in the fridge for several days, but do not forget to cover it with a lid or similar.
If you liked this recipe, you might also want to check my other spread recipes:
Enjoy.
Hummus
Ingredients
- 300 grams chickpeas
- 750 mililitres water
- 30 grams tahini
- ½ lemon’s juice
- 3 garlic cloves chrushed
- 2 tablespoons extra-virgin olive oil
- ½ salt to taste
- ¼ black pepper to taste
- ½ teaspoon red pepper flakes to garnish
- ½ smoked paprika
Instructions
- If you are using dry chickpeas wash and cover the chickpeas with water to soak the previous night. This is to shorten the cooking time, it is not a must.
- Next day, drain the water it was soaked in. Add fresh water and cook until soft. Drain the water but save the water this time.
- Peel the shells of the chickpeas to obtain a smoother hummus. This is not a must.
- First process the tahini and lemon’s juice in the food processor shortly.
- Then add the olive oil, salt, black pepper, smoked paprika and chrushed garlic cloves and work the food processor.
- Finally add the chickpeas and process the food processor until the mixture is smooth. Check and if too thick add several tablespoons of the cooking water you had saved.
- Taste and adjust spices.
- Pour into a serving dish. Garnish with extra virgin olive oil and red pepper flakes.
- Enjoy as a paste or starter.
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