Hummus Bi Tahina (Turkish Hummus)

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “We travel to Turkey every year in April for a holiday.This recipe is as close as we can get to the hummus we enjoy each year during our stay there.”

    Ingredients

  • 200gchickpeas, precooked
  • 1/3 cuptahini
  • 3wholelemons, juice of
  • 100mlolive oil
  • 2garlic cloves
  • salt & fresh ground pepper
  • GARINISHES

  • olive oil
  • ground red chili pepper
  • parsley, Fresh Chopped
  • Directions

  • Combine all ingredients (except those for garinsh) in a blender or food processor.
  • Blend into a smooth, creamy paste.
  • Taste and add more lemon juice or salt to suit your taste.
  • It should be the creamy consistency of mashed potatoes.
  • Thin with additional lemon juice, chick pea liquid or water if necessary.
  • Scrape into an attractive looking bowl.
  • Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
  • Serve with wedges of pita bread and raw vegetables.
  • Reviews

  • “Can’t believe that it’s got 4.4 grams of saturated fat though? Delicious, agree with adding a half teaspoon of ground cumin and I also added a quarter of hot chilli powder for extra bite :-)”

  • “Just made your hummus today and it came out great.I had no problem with it since I avoided the hassle and used 2 cans of beans.Popped everything in the food processor and voila.We love lemon garlic and tahini and found the ratio is perfect.The only thing I added was a half tsp of cumin, since we Armenians love cumin.Thanks for posting…will certainly make this again!”

  • “Delicious!!I made this for Christmas Lunch and everyone enjoyed the dip with Recipe #187699 & Recipe #217460. I had to omit the fresh parsley, because I couldn’t find fresh parsley in the supermarkets.Thank you – Carla -“

  • “This was my first time ever trying home-made hummus. the tahini was a bit overwhelming as was the amount of lemons (and I used small ones). And because I loathe cleaning a garlic press, i grate my garlic–and unfortunately my cloves must’ve been too big, so it’s a little strong altogether…on a good note, my husband will probably like it, but I don’t think my one-year old will be dipping into this batch.i searched a lot before my attempt, and couldn’t figure out if the chickpeas should be shelled?? I found a recipe that said you should if you want it to be creamier, so I went ahead and the texture is pretty smooth, not that it makes it better or worse. Not sure how it would have come out had I not shelled them…I used the pressure cooker for a good 15 minutes and then simmered themfor an additional 10 minutes or so (for fear I would boil them too much), and the chick peas themselves came out wonderful. Never worked with tahini before…what a mess! Ultimately, I had to dig into it with my hands and mix it up. So, between the shelling, grating, pressing lemons before squeezing (and I haven’t picked up a lemon juice maker thing yet), mesing about with the tahini, and my itty bitty food processor that i brought from NY (none of this is the recipes fault), I had quite the project on my hands…Think I’ll have to add a little water for it to not be so pasty/thick, but, that’s probably also my fault since I doubled the recipe and wasn’t very exact with my measurements. Overall, a good standard recipe and very much a learning experience for me personally. I’ll have to look in my Turkish cook book and see if the recipe is more or less the same as this one…”

  • “Love this recipe, I have made it twice so far. I did add some roasted red peppers to the last batch and it was amazing. Thanks for posting”

  • “Delicious and as authentic as you can get. Wonderful! Thank you.”

  • “I made this today. I also used the pressurer cooker, soaked the chick peas for an hour, then cooked it in the pressurer cooker for 20 minutes. I did add more garlic then specified as we LOVE garlic.This is an awesome recipe thank you my toddlers love you for it too!”

  • “I cut down on the tahina and the lemon, based on other reviews.The result was very good!”

  • “I usually eat hummus as a sandwich spread with lettuce, gerkins, tomato and onion. In this recipe the tahini taste is a bit strong when warm, but it disappears when chilling it. I love it.”

  • “Oh my gosh Carla this stuff is terrific! I love hummus and this is one of the best I’ve had. It is going in my “Faves and Raves” cookbook right away. Thank you.”

  • “We love hummus. This was our first try at homemade. This hummus had wonderful texture, but we found it had a too strong tahini taste. Thank you for posting.”

  • “Lovely hummus – so much better than shop bought, have already passed the recipe on to a few friends. Thanks!”

  • “Really yummy!:-)”

  • “Loved it!!!! Soooooo yummy!! I am definitely adding this to my collection.”

  • “I made this recipe with white beans rather than chickpeas and it was great.Excellent recipe.”

  • “This was absolutely delicious and very simple to make.I just returned from 4 months in the mid-east and was hoping to find a recipe that matched the flavorful hummus of the area–this was perfect!Thanks for sharing.”

  • “I made this pretty much exactly as written, except that I added a roasted red pepper, because that’s what I was in the mood for. (And the fact that I sort of guestimated on the chickpeas – I used 1 cup of dried chickpeas, soaked overnight and then pressure cooked for 10 minutes.)This is very good, expecially the consistency.My old hummus recipe used dried dill, chives, and white pepper, so I think next time I may tray adding those for a perkier flavor.The red pepper was a nice addition, but it also tasted very good without it.While this is a little milder and smoother than my old recipe, I much prefer it.I’m adopting it as my standard hummus recipe.”

  • “Absolutely perfect recipe! Spot-on accurate…2 variations – some people simply loathe tahini – so you can just add a spoonful for the “right” aroma or simply leave it out altogether. Also, surprisingly, it works almost exactly as well if you substitute the chickpeas with canned white beans.”

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