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Hatay hummus

Whole recipeFrom: Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012)

Ingredients

  • 250 gChickpeas
  • 203 gTahini
  • 96 gLemon juice
  • 9 gGarlic

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Chickpeas45%
  2. Tahini36%
  3. Lemon juice17%
  4. Garlic 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the chickpeas the night before. Then boil them in a pot until very tender and drain.

  2. Pass the cooked chickpeas twice through a sieve with fine holes.

  3. Squeeze the lemon juice and crush the garlic. Mash the tahini and mix it into the chickpea purée.

  4. Spread the mixture onto a serving plate.

Where this recipe comes from

From a published work: quantities come from Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012); the method is written in our own words.

Last changed: November 1, 2026

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