This Turkish-style hummus recipe, Turkish Tadka Hummus, incorporates the best flavours from the Middle East. This easy, quick and plant-based dip definitely has that extra kick with an added Tadka.
I absolutely love hummus, whether it’s homemade or shop-bought – I’ll eat it! Of course, nothing beats homemade and then on top of that, nothing beats the AUTHENTIC version of a homemade recipe.
I came across this version of hummus whilst watching Rick Stein’s Mediterranean Escapes where he visited the city of Tarsus in Turkey. Just seeing how they expertly made the hummus was entrancing! I Sky plussed the program immediately to remake one day.
WHAT IS HUMMUS?
Really, do I need to say it? Well, quite simply it’s a wonderful dip consisting of cooked chickpea that is blended with simple ingredients such as tahini (sesame seed paste) garlic, olive oil, lemon, and salt.
It tastes absolutely amazing, healthy, plant-based and gluten-free. And did you know that Hummus actually means ‘chickpea’ in the Arabic language.
TURKISH TADKA HUMMUS
Although in the programme, this hummus recipe did not appear named as Turkish Tadka Hummus, when I saw the tadka (tempering) poured over the hummus, I thought of the similar tadka we do in Indian dishes too, thus the name Turkish Tadka Hummus.
So in this hummus, the base is prepared with the same ingredients and method as any other hummus recipes out there, but all the toppings that in this recipe make a real Turkish Tadka Hummus.
Lemon juice, sumac, cumin powder, freshly chopped coriander top the base along with chopped garlic and paprika sizzled in olive oil.
The highlight in this recipe is the fried garlic which enhances the flavours and lends a beautiful aroma to the dish
In Turkey, this hummus is usually served with PIDE bread. Pide is to Turkey what Focaccia is to Italy.
INGREDIENTS FOR TURKISH STYLE HUMOUS
Boiled chickpeas – for the best-flavoured hummus, use boiled dried chickpeas. If you are short on time, the best-tinned chickpeas I think are Biona Chickpeas.
Tahini – this sesame seed paste is a store cupboard staple for hummus. Technically hummus with tahini as an ingredient is named hummus tehina.
Garlic – we crushed one garlic clove with the chickpea and the other two as tempering.
Sumac – This reddish-purple blend is native to the middle east and has a lemony aroma to it. It gives a zesty flavour to the dish and nowadays available almost in every supermarket.
Paprika – We have used hot paprika for this recipe, but if you can’t find it use normal red chilli flakes.
Olive Oil – Any normal olive oil will do for this recipe.
Herbs and citrus – Freshly chopped coriander and lemon juice.
HOW TO MAKE TURKISH TADKA HUMMUS
Blend the boiled chickpeas (reserve a few to top the hummus) with the tahini and hot water. Add squeezed lemon juice and a pinch of salt. Transfer to a dish.
Heat oil in small tempering pan or frying pan and add the chopped garlic and as the garlic is browning add the paprika and top the hummus immediately.
Add sumac, ground cumin and coriander powder and fresh coriander leaves.
More hummus recipes
Roasted spicy aubergine hummus
Have you made our Turkish tadka hummus?
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