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.

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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.

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.


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. 


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.

To blend the chickpea and tahini, we used our One Stop Chop Manual Food Processor by OXO. The sharp blades were brilliant at blending the chickpeas smoothly and the handle was very easy to use.

As a uni student, this product is perfect. It doesn't take up much room but allows you to make so many basic recipes, such as guacamole (another dip that has to be homemade) and pesto.

Manual food processors have one up on electric hand blenders as it is much easier to control the texture of the final product. With electric blenders, you can easily end up over blending if what you wanted was a coarse texture.

The OXO Large Vegetable Peeler is the answer to all of your peeling troubles. The large design means that you can cover a large surface area in less time, especially for big vegetables such as butternut squash, pumpkin and cabbage.

The handle is ergonomic, rustproof and non-slip making the large peeler a reliable device every time.

Perhaps the most iconic OXO product, the Swivel Peeler, was designed for those who struggled with gripping peelers. After all, it is a fiddly task. This peeler is great for round and more firm vegetables.

The Mini Grate and Slice set is a nifty product which includes a medium grater, coarse grater and slicer blade which ensures an even cut every time.

It can be neatly packaged away saving a lot of cupboard space. The surface can easily be used over bowls and plates and is non-stick for ease of use. It is BPA free and dishwasher safe.

For all of your Spiralizing needs, look no further than the OXO 3 Blade Hand-Held Spiralizer. The 3 different blades allow 3 different sizes of vegetable noodles.

Your choices are from spaghetti cut, fettucini cut and ribbon cut. The BPA free food holder keeps hands away from the blade and makes it easier to grip.


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.


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 -
Thai green curry hummus |

Mango and chilli hummus |

Roasted spicy aubergine hummus


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.

Have you made our Turkish tadka hummus?

Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this easy hummus recipe.

Turkish Tadka Hummus

Yield: 1 big bowl
prep time: 2 Mcook time: 5 Mtotal time: 7 M
This Turkish style hummus recipe incorporates the best flavours from the Middle East. It's easy and quick to make, also packed with flavours!


  • 250g boiled/cooked chickpeas
  • 60-70 ml hot water
  • 2 TBSP tahini
  • 3 garlic cloves 
  • 2 TBSP lemon juice
  • 3 TBSP olive oil
  • 1/2 TSP sumac 
  • 1 TBSP smoked paprika 
  • 1/2 TSP ground cumin
  • 2 TBSP freshly chopped coriander


How to cook Turkish Tadka Hummus

  1. Roughly chop/dice the two garlic cloves and leave it aside. 
  2. Reserve a tablespoon chickpeas to use later on.
  3. In a food processor add chickpeas, tahini garlic, salt and lemon juice, add about 3 tbsp hot water.
  4. Process till you get smooth mixture if it's too thick add some hot water.
  5. Take out the half of the hummus in a serving bowl.
  6. Top it up with half sumac, ground cumin, coriander leaves and some lemon juice.
  7. Heat oil in a small pan, add diced garlic and let it brown a little, but don't burn.
  8. Turn off the heat and add paprika.
  9. Pour the half of the tadka (tempering) on top of the hummus.
  10. Now take out the rest of the hummus and follow the same steps again.
  11. Sprinkle remaining sumac, cumin, coriander, lemon juice and pour the tadka.
  12. Serve with turkish pide bread. 


Can't find smoked paprika use normal dried red chilli flakes or powder.
Do not use extra virgin olive oil.

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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Turkish hummus, tadka, hummus, rick stain
Dip, snack, spread
Created using The Recipes Generator

Disclaimer- I was gifted the OXO one stop chop manual food processor along with other kitchen tools and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, OXO team.

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