Chickpea Purée



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Spiked with cumin and garlic, the Turkish humus is slightly lighter than some of the Middle Eastern versions, which often add tahin to the purée.


  • 5 oz/150 g chickpeas, soaked in water for at least 6 hours, drained
  • 4-6 tablespoons olive oil
  • juice of 1 lemon
  • 4-5 cloves garlic, crushed with salt
  • 1 teaspoon cumin seeds, crushed
  • 1-2 tablespoons thick yogurt
  • salt and freshly ground black pepper

To Garnish


  • Cook the chickpeas in fresh water until soft. While they are still warm, pound them in a solid bowl with the garlic, cumin, olive oil and lemon juice (or whizz them all together in an electric mixer). Adapt the flavour to your taste by adding more olive oil or lemon juice. Bind witli the yogurt and season to taste.
  • Spoon the humus into a bowl, then moisten the surface with a little olive oil. Sprinkle kırmızı biber over the top and eat with warm fresh bread or pide.