Buttery Turkish Hummus
Creamy TURKISH HUMMUS that's made with butter instead of tahini and requires just four ingredients.
Servings: 4
Calories: 367kcal
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