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, reserve the water in the pot after cooking for 45 minutes. 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. 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!