Turkish Hummus with Yogurt Recipe

Name: Turkish Hummus with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight; Salt to taste; 2 garlic cloves, green shoots removed; 1/2 teaspoon ground cumin; 3 tablespoons freshly squeezed lemon juice; 3 to 4 tablespoons extra virgin olive oil, to taste; 1/4 cup thick Greek-style or drained yogurt; Fresh pomegranate seeds; Ground cumin; Black olives

Servings: persons

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

1
Drain the soaked chickpeas and place in a pot with 1 quart of water.
2
Bring to a boil, reduce the heat and simmer 1 hour.
3
Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender.
4
Remove from the heat.
5
Drain but retain about 1/2 cup of the cooking liquid.
6
You should have 2 cups cooked chickpeas.
7
Turn on a food processor fitted with the steel blade and drop in the garlic.
8
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.
9
Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds.
10
Stop the machine, scrape down the sides, and start the machine again.
11
With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth.
12
Taste and adjust salt.
13
Thin out as desired with cooking broth from the chickpeas, or with more yogurt.
14
Transfer to a wide bowl, and garnish if desired.
15
Serve with warm pita bread.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight, Salt to taste, 2 garlic cloves, green shoots removed, 1/2 teaspoon ground cumin, and more.

Yes, Turkish Hummus with Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Hummus with Yogurt

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