Warm Hummus

By Martha Rose Shulman

Updated June 14, 2023

Warm Hummus
Andrew Scrivani for The New York Times
Total Time
35 minutes
Rating
4(75)
Comments
Read comments

In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.

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Ingredients

Yield:2 cups
  • 2garlic cloves
  • 2cups cooked chickpeas (if using canned, rinse thoroughly)
  • Salt to taste
  • 1teaspoon cumin seeds, lightly toasted and ground
  • ¼cup extra virgin olive oil
  • 3tablespoons lemon juice (more to taste)
  • 3tablespoons sesame tahini
  • 1tablespoon pine nuts
  • ½teaspoon Turkish red pepper or Aleppo pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

342 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 10 grams protein; 285 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.

  2. Step 2

    Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.

  3. Step 3

    Bake for 10 to 15 minutes and serve hot with pita bread.

Tip
  • Advance preparation: The hummus can be made a day ahead, but don't garnish it with the olive oil, pine nuts and red pepper until ready to serve. Leftovers will keep for three or four days in the refrigerator.

Ratings

4 out of 5
75 user ratings
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Comments

Leigh

This is my favorite hummus recipe! The flavors are just right. I sub paprika for the Turkish/Aleppo pepper and skip the pine nuts, since I never have those on hand.

Elisabeth

This is sacrilege. A true hot buttered hummus has a pool of melted brown butter in the center. It is not dry and the butter is never cut or substituted - it is the centerpiece of the dish! I don't see how this could possibly resemble, in the slightest, the delicious hummus I was served in Turkey.

Leigh

This is my favorite hummus recipe! The flavors are just right. I sub paprika for the Turkish/Aleppo pepper and skip the pine nuts, since I never have those on hand.

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