We’re sharing our hummus recipe in this post. Hummus is a bit of a strange one. Lots of debate about where it originated (with the general ‘discussion’ being between various Middle Eastern countries) and we, with our not-so-immense culinary knowledge, always assumed it was Greek.
Anyway, we have since seen the error of our ways and as for where Turkey fits into the equation, all we know is hummus is eaten in Turkey; particularly in the east. In Fethiye, hummus has grown immensely in popularity.
We see it on the deli counters in supermarkets and on the odd menu in the meze section in local restaurants – but it was certainly no regular feature in days gone by.
When we first moved here, some of our Turkish friends were not familiar with it at all. If we invited them to ours for food, Barry would make hummus and we would have to explain what it is and what hummus ingredients are.
All that has now changed with some local restaurants now taking things a step further, serving hummus as a hot meze with meat toppings. We now do the same at home so we’ve added the photo and instructions to the bottom of this article.
First, though; to the hummus recipe.
Our Easy Hummus Recipe
Actually, that title should read ‘Barry’s easy hummus recipe’ but, well, we are a team and all that. It’s one of our regulars when we have people round to our house for food and Barry’s in charge of making it.
This version is really quick and easy but it tastes fabulous – and the secret ingredient helps!
That secret ingredient is a splash of the brine from the tin of chickpeas we use. See, we did say a quick hummus recipe. So quick that there’s no reason to buy supermarket varieties.
Your own homemade hummus is always going to taste so much better and you know exactly what ingredients have gone into it.
In the UK, as with avocado and guacamole, people love their hummus – back in 2013, it was even given the crown, Hummus Capital of Europe. But there is so much reliance on the supermarket deli counter.
Personally, if I had only ever tasted supermarket bought hummus, I would think it was boring and bland. Take 20 minutes out of your day to knock together your own homemade hummus recipe and you might well agree.
Get a bit of flavour going on in there!
Let’s Make Hummus
Anyway, let’s get going…
Tasty & Simple Hummus Recipe
- 800 g tinned chickpeas drained (reserve around 50ml of the brine)
- 3 dessert spoonfuls tahin
- 1 clove garlic peeled and crushed
- 1 large fresh lemon juiced
- 1 glug olive oil
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- salt & pepper to season
- chilli flakes to decorate
- Add your chickpeas & reserved brine to a bowl and mash them together.
- Add the tahini, oil and lemon juice.
- Mix them together, thoroughly.
- Now add the garlic, cumin & cayenne pepper.
- Season with salt & pepper.
- Mix again and do a taste test.
- Add more tahini or lemon juice to suit your taste.
- Add to a bowl and sprinkle the top with chilli flakes.
- Serve as a hummus dip for a snack or as part of your meze table alongside other dishes.
- If you are using dried chickpeas, steep them in water overnight and then boil for around 1 hour before allowing to cool.
- Our recipe is a quick hummus recipe and the tinned variety works well.
- When drained, an 800g tin of chickpeas weighs around 400g.
- If you are in Turkey, tinned chickpeas are haşlanmış nohut. Tahini is called tahin.
- Calories per serving are approximate, depending on the amount of ingredients you use.
You might have noticed in the photo that Barry’s recipe for hummus has a bit of a rustic look. That’s because we prefer it this way so he mashes it by hand. The flavours just seem to carry a bit more zing and we enjoy the texture.
If you want a more traditionally smooth hummus, you can use a blender to make a hummus dip.
How To Serve Your Hummus…
Well, you can serve it however you like! Food is there to be enjoyed, isn’t it? We serve it as part of our summer barbecue meze table.
This selection almost always includes a fiery Antep Ezmesi and a refreshing cacık made with smooth, thick süzme yoghurt. Yoghurt dips and just plain yoghurt feature heavily in Turkish cuisine so there’s usually some other yoghurt concoctions around, too. Of course, that includes a chilli yoghurt but also a traditional haydari.
Just remember, if you’re having a barbecue or serving other Turkish creations, try not to get too carried away enjoying your hummus and getting full!
Sıcak Humus – Hot Hummus Meze
And what of the hot hummus? If you’ve never tried it, we’re pretty convinced you’ll be a convert.
You can keep the hummus meat-free if you like or, if you want to give yourself a treat, add some slices of Turkish sucuk or pastırma. In the photo below, you can see we added pastırma.
It’s really quick and easy to do. Preheat your oven to 220 degrees Celsius and then spoon your hummus into an oven-proof dish (we use a clay pot).
Layer your pastırma (pastrami is a good substitute) or sucuk (salami is a good substitute) over the top and place on the middle shelf for 5-10 minutes until hot. Add some chilli flakes and a generous glug of olive oil (or butter if you’re being extra indulgent) to a small frying pan and heat gently until sizzling, stirring all the time.
Remove your hot hummus from the oven, pour the chilli oil or butter over the top and then serve. Serve with fresh bread, of course. As it was Ramazan when we took this photo, we served it on this occasion with special Ramazan bread.
Dip your bread into the hummus dip. Happy days!
(Chickpeas are a staple in Turkish cuisine. If you’re like us and are a big fan of this healthy legume, check out our other recipes featuring chickpeas).