Hatay hummus
Ingredients
- 600 gCooked chickpeas
- 300 gTahini
- 4 gGarlic
- 20.6 gLemon juice
- 3 gSalt
- 100 gWater
- 3 gGround cumin
- 3 gRed pepper flakes
- 100 gTomato
- 10 gParsley
- 27.4 gOlive oil
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Cooked chickpeas51%
- Tahini26%
- Tomato9%
- Water9%
- Olive oil 2%
- Lemon juice 2%
- Parsley 1%
- Garlic 0%
- Ground cumin 0%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
If you like, slip the skins off the chickpeas; the hummus turns out silkier.
Crush the garlic. Mash the chickpeas with the tahini, garlic, lemon juice and salt until completely smooth.
Check the texture. If it is thick, add the water little by little until it is as soft as you like.
Dice the tomatoes and chop the parsley.
Spread the hummus on a plate. Top with the cumin, chilli flakes, tomatoes and parsley, then finish with the olive oil. Serve cold or lukewarm.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1582 (Hatay Valiliği)Accessed: November 1, 2026
Last changed: November 1, 2026