Turkish Hummus
A shock of red oil and a garden of toppings defined an incredible, silky-smooth hummus that Chris Kimball was served in Istanbul.
- MakesMakes 4 cups
- Cook Time1 hour 10 minutes
- Active time plus coolingplus soaking
- 9
On a recent trip to Istanbul, we tasted Turkish hummus, which is served as a meze as well as for breakfast, and as a sandwich, tucked into pocket bread. It was softer in texture, nuttier with tahini, spiked with cumin and more lemony than the Middle Eastern-style hummus that we know and love. It also was generously garnished—with tomatoes, pickles, red pepper, raw onion, walnuts, parsley, spices and spice-infused oil. For best flavor, it’s essential to start with dried chickpeas, but they need at least 12 hours of soaking, so plan accordingly. Baking soda added to the cooking water softens the legume so it purees smoothly, so don’t omit this key ingredient. The Aleppo pepper that infuses the oil for drizzling onto the hummus brings subtle heat and vibrant color. If not available, substitute with 1 teaspoon sweet paprika and ½ teaspoon red pepper flakes. Serve warm or at room temperature, finished with garnishes of your choice and with warm flatbread.
Don’t forget to reserve 1 cup of the cooking liquid before draining the chickpeas. You will need it to thin the hummus during processing. Also, be sure to process the chickpeas immediately after draining—don’t allow them to cool. When warm they will blend more readily to a creamy, silky-smooth consistency.
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