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Course Appetizer
Cuisine Turkish
Keyword Hummus
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 166 kcal


  • 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


  1. 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.
  2. 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.

  3. Once you see that the chickpeas are falling apart, transfer them with the remaining liquid to the food processor. 

  4. 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.

  5. 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.

  6. 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.
  7. Serve warm.

Recipe Notes

Tip: Serve with Lavash or Bazlama bread.