Hibeş — Antalya Tahini Meze

Hibeş is Antalya’s deeply savory tahini meze: lemon, garlic, cumin, paprika, and red pepper turn sesame paste into a bright, warmly spiced spread. Unlike hummus, it contains no chickpeas.

Serves 6 as a meze | Prep 15 minutes | No cooking

INGREDIENTS

• 250 g tahini

• 120 ml freshly squeezed lemon juice, plus more to taste

• 2 garlic cloves, finely crushed

• 1 tsp ground cumin

• 1 tsp sweet paprika

• ½ tsp pul biber or Aleppo pepper

• ½ tsp salt

• 3–6 tbsp cold water, as needed

• Extra paprika, cumin, and a little olive oil, to finish

• Warm pide or crusty bread, to serve

METHOD

1. Put the tahini in a bowl. Whisk in the lemon juice a little at a time. The mixture will first tighten and become pale—this is normal.

2. Add the garlic, cumin, paprika, pul biber, and salt. Whisk in cold water one tablespoon at a time until the hibeş is thick, smooth, and spreadable, not runny.

3. Taste and balance with extra lemon or salt. Let it rest for 10 minutes so the garlic and spices settle into the tahini.

4. Spoon into a shallow serving dish and make swirls with the back of a spoon. Dust lightly with paprika and cumin; add only a small drizzle of olive oil if desired. Serve at room temperature with warm bread.

AUTHENTICITY NOTE

Hibeş belongs to Antalya’s sesame-rich food culture. Its defining ingredients are tahini, lemon, garlic, cumin, and red pepper. It should be assertive, thick, and aromatic—never padded out with chickpeas.