Hummus — Turkish-Style Chickpea and Tahini Meze

Creamy, lemony chickpea and tahini purée topped with paprika butter and olive oil.

TIME BREAKDOWN
Prep: 15 min
Total: 15 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 2 x 400g tins chickpeas, drained, liquid from 1 tin reserved
  • 3 tbsp tahini
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 tsp fine salt
  • 2 to 4 tbsp ice-cold water
  • 1 tsp paprika
  • Pul biber (Turkish chilli flakes) and chopped fresh parsley, to serve
  • Warm flatbread or pide, to serve

Method

  1. Put the chickpeas, tahini, garlic, lemon juice, cumin, 2 tbsp of the olive oil and salt in a food processor and blend for 2 minutes until very smooth.

  2. With the motor running, add the cold water a tablespoon at a time until the hummus is light and creamy. Use a little of the reserved chickpea liquid if needed.

  3. Taste and adjust the salt and lemon juice.

  4. Spoon into a shallow bowl and swirl the top with the back of a spoon. Drizzle with the remaining olive oil and sprinkle with paprika, pul biber and parsley.

  5. Serve with warm flatbread.