Turkish Style Hummus

Name: Turkish Style Hummus
Prep time: 20 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 1 - 15.5 ounce can chickpeas (garbanzo beans), drained; 3 - 4 tablespoons olive oil; The juice of 1 or 2 lemons; 3 garlic cloves, peeled and crushed; 1 teaspoon cumin seeds or u00bd teaspoon powdered cumin; 1 - 2 tablespoons plain Greek yogurt; Salt and pepper to taste; u00bd teaspoon paprika

By admin appetizers, Beans, Dip, Hors d'oeuvres, Vegetarian puréeing

April 24, 2019

I make a lot of hummus for the kids at school. I don't think people realize how easy it is to make. I was talking with some friends (and you know who you are!) about Turkish Hummus which doesn't use tahini. This Turkish Style Hummus recipe uses Greek yogurt and plenty of fresh garlic and paprika for a tangy bite. The key to making great hummus is to peel the chickpeas. I have always known this, but never actually peeled the beans. I decided to make it properly and I have to say it does make a difference. If you want to come over, I will give you a glass of wine and you can peel my chickpeas, while I make dinner, of course!

Prep: 20 mins
Yields: 6 Servings

Ingredients

1 - 15.5 ounce can chickpeas (garbanzo beans), drained

3 - 4 tablespoons olive oil

The juice of 1 or 2 lemons

3 garlic cloves, peeled and crushed

1 teaspoon cumin seeds or ½ teaspoon powdered cumin

1 - 2 tablespoons plain Greek yogurt

Salt and pepper to taste

½ teaspoon paprika

Directions

1Peel the chickpeas.

2Place chickpeas in a food processor and blend to a thick purée. Add olive oil, lemon juice, garlic, cumin and paprika, and blend thoroughly. Add yogurt to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste (taste often, you might prefer a little more paprika or cumin.)

3Serve garnished with a little olive oil or a dusting of paprika.

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