Best 4 Turkish Hummus With Yogurt Recipes
Turkish hummus with yogurt, also known as "hummus bi tahini," is a popular and flavorful dish that combines the creamy texture of hummus with the tanginess of yogurt. This delightful dish is commonly served as a dip or spread, and it can be enjoyed with a variety of accompaniments such as pita bread, fresh vegetables, or crackers. The combination of chickpeas, tahini, lemon juice, and spices creates a rich and savory flavor profile that is sure to tantalize your taste buds. In this article, we will explore the best recipe for Turkish hummus with yogurt, providing you with step-by-step instructions and helpful tips to ensure a perfect result every time. So, let's embark on a culinary journey and discover the secrets of creating this delectable dish.
Here are our top 4 tried and tested recipes!
TURKISH HUMMUS WITH YOGURT
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
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 YOGURT AND LEMON
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
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)
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
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.
HAYDARI (TURKISH YOGURT DIP)
I live in Turkey and love ordering haydari at restaurants or picking it up from the deli section at the market. It is a thick and tangy Turkish yogurt dip best served with meat kebab and pita bread.
Provided by Shell Nik
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
- Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 5.7 g, Cholesterol 18.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 88.3 mg, Sugar 4.1 g
Tips:
- For a smoother hummus, use a food processor or blender.
- If you don't have tahini, you can substitute peanut butter or almond butter.
- To make the hummus more flavorful, roast the chickpeas before blending.
- Add a squeeze of lemon juice to taste.
- Serve the hummus with pita bread, vegetables, or crackers.
- For a more authentic Turkish flavor, use Turkish yogurt.
- If you are using canned chickpeas, rinse and drain them well before using.
- If you don't have ground cumin, you can use whole cumin seeds and grind them in a spice grinder or mortar and pestle.
- To make a vegan version of this recipe, omit the yogurt.
Conclusion:
Turkish hummus with yogurt is a delicious and versatile dish that can be enjoyed as a dip, spread, or sandwich filling. It is a great source of protein and fiber, and it is also a good source of vitamins and minerals. This recipe is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful snack or appetizer, give Turkish hummus with yogurt a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love