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This Buttery Turkish Hummus uses butter in place of tahini and is super creamy. It’s made with just four ingredients and it will quickly become your new favorite hummus recipe!
It’s here! The BEST Turkish hummus recipe is finally here! After I went to Philadelphia for the second time, I received a handful of messages asking me if I’d be recreating any of the recipes I’d tried. People *specifically* asked for a recipe from Zahav, so I bring you this buttery hummus.
Now, in case you didn’t know, I’m not a professional chef and therefore cannot claim that this is the exact same recipe. If you’re ever in Philly, please please please go to Zahav because I’m STILL thinking about the delicious food there, but this hummus is MY take on the Turkish hummus that’s on the menu.
TURKISH HUMMUS INGREDIENTS
Unlike traditional hummus, this recipe calls for butter in place of tahini. Now, as much as I love tahini, I must say that I love butter more, so you better believe this hummus is out-of-this-world delicious.
TIPS FOR MAKING THE BEST HUMMUS
Something I resisted doing for SO LONG is removing the skin from the chickpeas. Why? Because it’s a bit tedious, but I must tell you, it makes a HUGE difference in terms of texture! If you want silky smooth hummus, you have to remove the skins.
How to remove skins: 1) Remove the skins individually or 2) Rub chickpeas along a baking sheet, and the skins will automatically come off. Then, discard the skins.
Use roasted garlic. That’s right: instead of regular cooked garlic, take it a step further and actually roast a head of garlic in the oven, then add the garlic into the food processor with the chickpeas.
As far as the butter goes, feel free to use your favorite kind, or you can even use dairy free butter to keep this recipe vegan-friendly.
Essentially, you’ll add everything to your food processor and pulse until it’s smooth. If you want, you can even it a step further and top the hummus with roasted chickpeas using garlic and smoked paprika as the seasoning. SO good!
OTHER APPETIZER RECIPES
Buttery Turkish Hummus
- 14 oz. chickpeas drained and rinsed
- 1 head of garlic roasted
- 1/2 cup butter melted
- 1/2 tsp salt
- black pepper to taste
- Preheat oven to 400°.
- Slice the top of the head of garlic off. Then, drizzle the garlic with olive oil, wrap it in foil and place the foil on a baking sheet. Roast the garlic in the oven for 30 minutes.
- Meanwhile, pour the can of chickpeas into a strainer, then rinse them off. Transfer chickpeas to a nonstick baking sheet and remove the skins from them, either individually, or by rolling the chickpeas back and forth on the baking sheet, which will allow the skins to come off. Pour chickpeas into a food processor.
- Once the garlic's been roasted, remove it from the oven and wait a few minutes for it to cool. Then, remove the garlic cloves and add them to the food processor (should be about 8-10 cloves), along with the salt. Run the food processor and pulse for 30 seconds or so, then add the butter in through the top and pulse until the mixture it smooth.
- Scoop hummus out into a bowl and top it with extra butter, salt and pepper. Enjoy!