Turkish Hummus With Yogurt Food

TURKISH HUMMUS WITH YOGURT

Turkish Hummus with Yogurt image

This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It's lighter than the version made with tahini, and it's nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn't take as long as you'd think, but I leave the step as an optional one.

Provided by Martha Rose Shulman

Categories appetizer

Time 2h15m

Yield 2 cups, serving 8 to 12

Number Of Ingredients 10

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

Steps:

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

HUMMUS WITH PINE NUTS TURKISH-STYLE

Hummus With Pine Nuts Turkish-Style image

I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper.

Provided by COOKGIRl

Categories Beans

Time 16m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained (reserve some of the liquid)
3 -5 garlic cloves, peeled
1 teaspoon cumin seed, lightly toasted then crushed with pestle and mortar
1 lemon, juice of
1/4 cup tahini
salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup pine nuts (NO substitution)
1/2 teaspoon cayenne pepper

Steps:

Toast the cumin seeds and crush lightly.
In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
Transfer hummus to serving bowl or platter.
In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.

Nutrition Facts : Calories 970.9, Fat 62.7, SaturatedFat 6.5, Sodium 882.3, Carbohydrate 85.6, Fiber 18.4, Sugar 2.6, Protein 28.1

HUMMUS WITH YOGURT AND LEMON

Hummus with Yogurt and Lemon image

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 large garlic cloves
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin

Steps:

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

HUMMUS BI TAHINA (TURKISH HUMMUS)

Hummus Bi Tahina (Turkish Hummus) image

We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.

Provided by - Carla -

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

200 g chickpeas, precooked
1/3 cup tahini
3 whole lemons, juice of
100 ml olive oil
2 garlic cloves
salt & fresh ground pepper
olive oil
ground red chili pepper
parsley, Fresh Chopped

Steps:

Combine all ingredients (except those for garinsh) in a blender or food processor.
Blend into a smooth, creamy paste.
Taste and add more lemon juice or salt to suit your taste.
It should be the creamy consistency of mashed potatoes.
Thin with additional lemon juice, chick pea liquid or water if necessary.
Scrape into an attractive looking bowl.
Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
Serve with wedges of pita bread and raw vegetables.

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