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