This Turkish-style hummus recipe , Turkish Tadka Hummus, incorporates the best flavours from the Middle East. This easy, quick and plant-based dip definitely has that extra kick with an added Tadka.
Turkish Hummus
I absolutely love hummus, whether it’s homemade or shop-bought – I’ll eat it! Of course, nothing beats homemade and then on top of that, nothing beats the AUTHENTIC version of a homemade recipe.
I came across this version of hummus whilst watching Rick Stein’s Mediterranean Escapes where he visited the city of Tarsus in Turkey. Just seeing how they expertly made the hummus was entrancing! I Sky plussed the program immediately to remake one day .
WHAT IS HUMMUS?
Really, do I need to say it? Well, quite simply it’s a wonderful dip consisting of cooked chickpea that is blended with simple ingredients such as tahini (sesame seed paste) garlic, olive oil, lemon, and salt. It tastes absolutely amazing, healthy, plant-based and gluten-free. And did you know that Hummus actually means ‘chickpea’ in the Arabic language.
TURKISH TADKA HUMMUS
Although in the programme, this hummus recipe did not appear named as Turkish Tadka Hummus , when I saw the tadka (tempering) poured over the hummus, I thought of the similar tadka we do in Indian dishes too, thus the name Turkish Tadka Hummus.
So in this hummus, the base is prepared with the same ingredients and method as any other hummus recipes out there, but all the toppings that in this recipe make a real Turkish Tadka Hummus.
Lemon juice, sumac, cumin powder, freshly chopped coriander top the base along with chopped garlic and paprika sizzled in olive oil.
The highlight in this recipe is the fried garlic which enhances the flavours and lends a beautiful aroma to the dish
In Turkey, this hummus is usually served with PIDE bread . Pide is to Turkey what Focaccia is to Italy.
INGREDIENTS FOR TURKISH STYLE HUMOUS
Boiled chickpeas – for the best-flavoured hummus, use boiled dried chickpeas . If you are short on time, the best-tinned chickpeas I think are Biona Chickpeas.
Tahini – this sesame seed paste is a store cupboard staple for hummus. Technically hummus with tahini as an ingredient is named hummus tehina.
Garlic – we crushed one garlic clove with the chickpea and the other two as tempering.
Sumac – This reddish-purple blend is native to the middle east and has a lemony aroma to it. It gives a zesty flavour to the dish and nowadays available almost in every supermarket.
Paprika – We have used hot paprika for this recipe, but if you can’t find it use normal red chilli flakes.
Olive Oil – Any normal olive oil will do for this recipe.
Herbs and citrus – Freshly chopped coriander and lemon juice.
HOW TO MAKE TURKISH TADKA HUMMUS
Blend the boiled chickpeas (reserve a few to top the hummus) with the tahini and hot water. Add squeezed lemon juice and a pinch of salt. Transfer to a dish.
Heat oil in small tempering pan or frying pan and add the chopped garlic and as the garlic is browning add the paprika and top the hummus immediately.
Add sumac, ground cumin and coriander powder and fresh coriander leaves.
More hummus recipes
Thai green curry hummus |
Mango and chilli hummus |
Chestnut Hummus
Roasted Red Pepper Hummus
Roasted spicy aubergine hummus
Have you made our Turkish tadka hummus?
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Turkish Tadka Hummus
ingredients:
- 250g boiled/cooked chickpeas
- 60-70 ml hot water
- 2 TBSP tahini
- 3 garlic cloves
- 2 TBSP lemon juice
- 3 TBSP olive oil
- 1/2 TSP sumac
- 1 TBSP smoked paprika
- 1/2 TSP ground cumin
- 2 TBSP freshly chopped coriander
instructions:
How to cook Turkish Tadka Hummus
- Roughly chop/dice the two garlic cloves and leave it aside.
- Reserve a tablespoon chickpeas to use later on.
- In a food processor add chickpeas, tahini garlic, salt and lemon juice, add about 3 tbsp hot water.
- Process till you get smooth mixture if it’s too thick add some hot water.
- Take out the half of the hummus in a serving bowl.
- Top it up with half sumac, ground cumin, coriander leaves and some lemon juice.
- Heat oil in a small pan, add diced garlic and let it brown a little, but don’t burn.
- Turn off the heat and add paprika.
- Pour the half of the tadka (tempering) on top of the hummus.
- Now take out the rest of the hummus and follow the same steps again.
- Sprinkle remaining sumac, cumin, coriander, lemon juice and pour the tadka.
- Serve with turkish pide bread.
NOTES:
This African Peanut Soup is inspired by the groundnut soup recipes from Western Africa. Creamy peanut butter, veggies, coconut milk and spices create a rich soup with a creamy texture. This fantastic recipe is vegan, gluten-free and can be made ahead for meal-prep.
I start this African peanut soup the same way as most of my soup recipes – with a base of onion and garlic. The flavour then builds with carrots, sweet potatoes, tomatoes and spices. Finishing it with coconut milk makes it rich and creamy.
The traditional African peanut soup is not vegetarian, but I’ve adapted it here.
For a warming alternative to soup, try Moroccan vegetable tagine .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Peanut butter – you can use either crunchy or smooth peanut butter but use a natural, sugar free version where possible. If you do not want to use peanut butter, then almond butter or cashew butter is the next best alternative.
Carrots & sweet potatoes
Tomato – I have used tinned tomatoes for ease but you can also use fresh. I find that tinned tomatoes bulk the soup more.
Onion & garlic – I always use fresh for the best flavour
Vegetable stock – vegetable broth adds delicious flavours and depth to soup. I prefer to use a veggie stock cube that is dissolved in hot water.
Spices – I have used warm ground spices such as ginger, black pepper, cinnamon and clove. All add their own unique flavours and bit of a kick. Also some red chilli flakes. As an alternative, you can add a 0.5 inch of fresh ginger in place of the ginger powder. You can also use mild curry powder instead of adding the individual spices.
Coconut milk – adds creaminess to the soup.
Olive oil
Garnish
Sprinkle over chopped fresh cilantro (coriander) or parsley
A squeeze of lime juice
Crushed peanuts
How to make it Step by Step
I have used the Instant Pot but you can also make this recipe on the stove.
Select the Sauté function on the Instant Pot panel. Add oil and onion and garlic, and sauté for a minute or so.
Tip in roughly chopped carrots and sweet potato and cook for a minute.
Add the tomatoes, chilli paste and all the ground spices along with the salt.
Add vegetable stock and give it a stir making sure nothing is stuck to the bottom of the pot (prevents Burn Sign). As a rule of thumb, I add enough stock to just cover the ingredients when making soup in the Instant Pot. You can always add more stock once blending to thin it out.
Close the lid and select High Pressure for 8 minutes. Make sure to place the vent on Seal.
Allow for 10 minutes NPR then release any remaining steam.
Spoon in the peanut butter and pour coconut milk.
Using a food processor or immersion blender, blend the soup until smooth. You can alternatively keep in chunky if you want.
Check the seasoning and serve in soup bowls.
Top with crushed peanuts, red chili flakes, and finely chopped parsley or coriander. Squeeze over some lime or lemon juice.
Drizzle some extra coconut milk.
Enjoy with crusty bread or rolls or enjoy on its own.
Serving Suggestion
This is a great recipe to serve with crusty bread or rolls such as tiger rolls or Tuscan Tomato and Bread Salad.
You can also treat it as a curry if kept chunky and make a meal of either white rice or brown rice. Quinoa or millet are two other good options.
Storage
This soup can be made ahead for meal prep in a large pot. I think it tastes even better the next day!
Place in the fridge in an airtight container for up to 5 days. You may need to add a splash of water when reheating as it thickens up.
To freeze, once cooled, freeze in portions in freezer safe containers to enjoy next time.
Other Instant Pot Recipes
15 Bean Soup Recipe (Vegan)
Vegan Carrot Ginger Soup with Saffron Vinaigrette
Mulligatawny Soup
Creamy Broccoli Pear Soup
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- YouTube
African Peanut Soup
Equipment
- 1 Instant pot
Ingredients
Soup
- 6 medium carrots peeled and roughly chopped
- 2 small sweet potatoes peeled and chopped
- 1 can tomatoes
- 1 big onion roughly chopped
- 1 tablespoon olive oil
- 1 can coconut milk light
- 2 tablespoon peanut butter
- salt
- ½ teaspoon black Pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 1 teaspoon ground cumin
- 1 teaspoon chili paste or chilli flakes
- 4 cup vegetable stock
Toppings optional
- Red chili flakes
- Coconut milk
- Freshly chopped parsley
- Lightly roasted and crushed peanuts
- Lime wedges
Instructions
- Press the saute button on your instant pot panel.
- Add oil and onion, saute the onion for a minute or so. 1 tablespoon olive oil, 1 big onion
- Then add roughly chopped carrots and cook for a couple of minutes. 6 medium carrots
- Tip in the tomatoes and all the ground spices along with the salt. 1 can tomatoes, 1/2 teaspoon black Pepper, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground clove, 1 teaspoon ground cumin, 1 teaspoon chili paste, salt
- Add vegetable stock and give it a stir. 4 cup vegetable stock
- Close the lid and set the high pressure for 8 minutes.
- 10 minutes NPR then release the steam.
- Add peanut butter and coconut milk. 1 can coconut milk, 2 tablespoon peanut butter
- Blend it in the blender or hand blender.
- Check the seasoning, and serve HOT in a serving bowl.
- Top it up with crushed peanuts, red chili flakes, and finely chopped parsley. Red chili flakes, Freshly chopped parsley, Lightly roasted and crushed peanuts, Lime wedges
- Drizzle some coconut milk. Coconut milk
- Enjoy with crusty bread or rolls or have it on its own.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
