I know you all know how to make hummus. It’s a staple in most homes today. This recipe adds a bit of kick and is so flavorful, with one great secret. I typically use dried chickpeas and pressure cook them for 45 minutes. If you only have cans, that works just as well. This recipe makes quite a bit, so cut in half if you’re not feeding a crowd. I made it the day before, and woo! The next day, when served, it had a kick and was so savory!
The Secret:
If making this from dried chickpeas, cook for 45 minutes in a pressure cooker (stovetop for 3 hours). Reserve the liquid in the pressure cooker. If making this from canned chickpeas, empty two cans (320 g each) into a pot, add 1 cup of water, and bring to a boil. Lower the heat and simmer for 30 minutes (reserve the liquid after straining). This step makes the chickpeas softer, and you get a smoother hummus! I still have one more trick up my sleeve. You’ve got to get Harissa seasoning that you can grind. Like this:
Let’s get cook’n!
Turkish Hummus
Ingredients
- 2 fresh lemons squeezed
- 1 whole garlic bloom (yes, the entire thing)
- 1/3 cup of tahini
- 2 cups cooked chickpeas. Reserve the liquid & several chickpeas for garnish.
- 2 Tbsp of Olive oil (more for garnish)
- 1/4-1/2 cup of chickpea liquid
- 1-2 Teaspoons of ground Harissa
- Optional: Green olives diced
- Salt & Pepper to taste
Directions
- Step 1 You will need a food processor or a blender.
- Step 2 If using canned chickpeas, add them to a cooking pot with a cup of water. Bring to a boil and then simmer for 30 minutes. If using dried pressure-cooked chickpeas, you will not need to boil them again, but reserve the liquid.
- Step 3 Drain the simmered/pressure-cooked chickpeas and reserve the water. Rinse and set aside.
- Step 4 Place the juice from two lemons in the blender or food processor.
- Step 5 Peel and roughly chop the bloom of garlic.
- Step 6 Add the roughly chopped garlic bloom and blend until the garlic is practically invisible.
- Step 7 Add the olive oil.
- Step 8 Add the 1/2 cup of tahini and blend until you have a paste-like consistency.
- Step 9 Slowly add the chickpeas to the blender/food processor as it runs. If the mixture is too thick, use the reserved chickpea water to achieve the desired consistency.
- Step 10 Add Harissa seasoning, salt, and Pepper to taste.
- Step 11 Place in a container with a lid. Sprinkle with reserved chickpeas, more Harissa, diced green olives, and drizzle with olive oil. It will stay great and get more flavorful as it rests. Cover and eat within 5 days!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.