Turkish Hummus with Yogurt Recipe (2024)

Ingredients

Yield:2 cups, serving 8 to 12

• 6ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight
• Salt to taste
• 2garlic cloves, green shoots removed
• ½teaspoon ground cumin
• 3tablespoons freshly squeezed lemon juice
• 3 to 4tablespoons extra virgin olive oil, to taste
• ¼cup thick Greek-style or drained yogurt

For the Garnish (optional)

• Fresh pomegranate seeds
• Ground cumin
• Black olives

Preparation

1. Step

   1

   Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about ½ cup of the cooking liquid. You should have 2 cups cooked chickpeas.

2. Step

   2

   Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

Tips

• If you choose to use canned chickpeas, drain and rinse before proceeding with Step 2. You will need 2 cups.
• Advance preparation: Cooked chickpeas will keep for three or four days in the refrigerator. The hummus will keep for a couple of days but will become more pungent.