Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Snacks

Buttery Turkish Hummus

By Erin · November 13, 2019 · Updated October 3, 2021 · 5 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeVegetarian

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!

bowl of hummus

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.

Recipe features

  • A silky smooth hummus recipe that uses butter in place of tahini
  • The whole recipe uses only 4 ingredients
  • Tasty on it's own, in a hummus bowl and/or topped with roasted chickpeas

hummus ingredients with text overlay

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.

  • Chickpeas
  • Butter
  • Garlic
  • Lemon

Step-by-step instructions

Step 1: Roast the garlic. Slice the top off of the garlic, then place it in foil and drizzle it with olive oil. Then, wrap the garlic in the foil, place it on a baking sheet and roast it for 30 minutes.

roasted garlic

Step 2: Peel the chickpeas. The *key* to getting silky smooth hummus is to remove the skins off of the chickpeas. Yes, this step is a little tedious, but trust me when I say it makes a world of a difference. Simply rub each chickpea gently until the skins come off and discard them.

chickpeas in a food processor

Step 3: Blend. Place the peeled chickpeas and garlic in your food processor and pulse for 10 seconds or so. Then, with the motor still running, add the lemon juice and melted butter in through the top and blend until smooth, stopping to scrape down the sides as needed.

chickpeas and hummus in a food processor

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.

How should I store this?

Store hummus in the refrigerator in a sealed container for up to 7 days, though you may have to give it a good stir if it hardens a bit.

bowl of hummus with pita bread

More healthy snacks

  • Crockpot Spinach Artichoke Dip
  • Guacamole Salsa
  • Black Pepper Whipped Feta

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

bowl of hummus

Buttery Turkish Hummus

Creamy TURKISH HUMMUS that's made with butter instead of tahini and requires just four ingredients.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Erin

Ingredients

  • 14 oz. chickpeas drained and rinsed
  • 1 head of garlic roasted
  • ½ cup butter melted
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • black pepper to taste

Instructions

  • 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 lemon juice and 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!

Notes

*Removing the skins from the chickpeas may seem tedious, but it helps to make the hummus super creamy! 
Want to make this vegan? Use your favorite dairy free butter! 

Nutrition

Calories: 367kcal | Carbohydrates: 27g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 500mg | Potassium: 289mg | Fiber: 8g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« Sweet Potato Mousse
Sun-Dried Tomato Frittata »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Effie says

    November 01, 2022 at 4:29 pm

    5 stars
    Literally just made this, had a little taste and my taste buds did a little happy dance! 😂
    The recipe is ridiculously easy and so very unique.
    Have never had a hummus like it!
    I think it's also the first time I've had such a smoothe hummus, guess that's thanks to the butter in the recipe.
    This is definitely going onto my favourites list and will be making it again!
    Thanks, Erin! 😊

    Reply
    • Erin says

      November 02, 2022 at 8:07 am

      I'm so glad you loved it!

      Reply
  2. Ann says

    November 25, 2019 at 2:31 pm

    5 stars
    Omg, the pictures are stunning. Killer recipe. It seems that I’ve just fallen in love with this creamy hummus. It looks absolutely irresistible. It has all the chances to become my new fav hummus recipe. Erin, what do you prefer to serve with this? I’m sorry I probably missed that.
    Thank you so much for sharing this idea with us. Such treasure. Can’t wait to give this a try (hope tomorrow). Lucky me, I have all the ingredients at home. All of your useful recommendations will surely help me a lot. Look forward to your new ideas. I’m so happy to have discovered your wonderful blog. Its design is charming! Keep it up!
    p.s. I should definitely try your other appetizer recipes. They sound amazing.

    Reply
    • Erin says

      November 25, 2019 at 3:38 pm

      Thanks!! I'd eat this as an appetizer and use pita chips or carrot sticks for dipping.

      Reply
  3. Sabrina says

    November 23, 2019 at 4:39 pm

    5 stars
    very nice recipe, buttery hummus is better!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter