Humus — Turkish-Style Chickpea and Tahini Meze

Turkish humus is exceptionally smooth, bright with lemon, and rich with tahini. It may arrive cool as a meze or warm from the oven, finished with paprika butter, chickpeas, or pastırma.

SERVES 6 | PREP 15 MIN

INGREDIENTS

• 500 g cooked chickpeas, warm

• 120 g tahini

• 80 ml fresh lemon juice

• 2 garlic cloves

• 1 tsp cumin

• ½ tsp salt

• 80–140 ml ice-cold water

• 2 tbsp olive oil

• Paprika or pul biber

• Parsley and reserved chickpeas

METHOD

1. For the smoothest result, rub off loose chickpea skins while warm.

2. Blend chickpeas, tahini, lemon, garlic, cumin, and salt.

3. With the motor running, add ice water gradually until very smooth, pale, and creamy.

4. Taste for lemon and salt. Spread onto a shallow plate with the back of a spoon.

5. Finish with olive oil, paprika, parsley, and whole chickpeas.

SERVING IDEA

For sıcak humus, place in an oven dish, warm until just bubbling, and finish with sizzling paprika butter.