Hummus Bi Tahina (Turkish Hummus)

“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.”