Hummus is a popular dish that made from ground chickpeas, olive oil, lemon, and garlic. It is a favorite Mediterranean and Middle Eastern dish that each region has its own way of cooking method. In Turkey, we considered hummus as meze.
When it comes to ingredients, the core is same with the others, but Turkish hummus has tahini in it and topped with Turkish Pastırma and serves warm. This is the main difference that separates the Turkish Hummus from the rest of the world’s varieties.
The Greek and Middle Eastern styles have different ingredients in it, such as using yogurt instead of tahini. When I do a little research, I learned that there are more than 50 hummus varieties around the globe and I find out that there is one with avocado in it. In Turkey, we stick to our heritage and we love to use tahini in it.
Serving Style of Hummus.
In most of the cultures, hummus serves for dipping or spread in sandwiches or pita breads. As we eat hummus as a meze, we love to spoon it to the side of our plates because this is how we eat meze in Turkey. We take spoon of different meze varieties to our plates and Turkish hummus is one of the best between the mezes.
Cold or Warm Serving.
There is an ongoing debate between the hummus lovers around the globe about how to serve it. The funny thing is; this debate has started after people taste the Turkish style one because as far as I know, there is no culture exist which serves it warm as we do in Turkey. In my case, I taste the both warm and cold served varieties, but frankly speaking, I like the warm Turkish style one with pastırma on top more than any other varieties.
It is up to you how to eat it; however, if you haven’t tried the Turkish style of Hummus, I strongly recommend you to decide whether to eat it cold or hot after you taste our style.
- 500 g canned chickpeas drained and washed
- 1/3 cup tahini (sesame paste)
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1 juice of lemon
- 45 ml water
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper powder
- 4 strips of Turkish Pastırma or Bacon
First drain the chickpeas and rinse them under cold water until the water runs clear. Put the olive oil in a pan and saute the crushed garlic on low heat until tender.
Put the chickpeas and add enough water to cover them. Bring to a boil and reduce the heat and leave the lid on a crack and let the chickpeas simmer about 10 minutes.
Once you see that the chickpeas are falling apart, transfer them with the remaining liquid to the food processor.
Add the tahini, cumin, salt, lemon juice, and red pepper powder into the food processor and mix them until you have a smooth paste. During processing, add water until you reach the consistency you want.
After you reach the consistency you want, put the hummus into a clay cup or baking dish and cover their top with aluminium foil and bake it in a 175 C oven until it gets warmed well.
While the hummus is baking, fry your Turkish pastırma or bacon in a skillet until they get crispy. Remove the hummus from the oven and sprinkle the crispy pastırma or bacon on top of the hummus and then drizzle some olive oil on top.