Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, December 10, 2006



1 can of chickpeas (540 ml), washed, peeled*
3 garlic cloves, smashed with salt
Juice of ~1 lemon
3/4 cup tahini (sesame paste)
2 tsp cumin
100 ml water
Salt for taste

2 tbsp sunflower oil
1 tsp paprika
1 tbsp pine nuts, lightly roasted

Mix all the ingredients using a food processor until it is smooth. Place on a serving dish.

Heat the sunflower oil in a small skillet and add the paprika. When the oil starts bubbling, turn the heat off and pour over the hummus. Sprinkle pine nuts all over.

Serve hummus as an appetizer with small, toasted pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.



At 8:34 AM, Anonymous Anonymous said...

The "Humus" recipe is really,really good,it tastes better than all I have tried.Keep it up.

At 6:39 PM, Blogger Binnur said...

Hi Dijana,
Thank you very much, I am glad you liked my Hummus recipe:)

At 6:39 AM, Anonymous Anonymous said...

Thanks for your website! I love Turkish food and am happy to have you teach me your recipes. Just tried my first today...hummus...yummy!

At 12:44 AM, Blogger Art sensei said...

Im in Japan, in the countryside but I found some tinned chickpeas today.
I just made your houmous and its totally delicious....I couldn't stop eating it! Im taking the rest to a party later. It's much better than the usual houmous Id buy in the UK!
Great will be looking on your site again!!! Thank you!!

At 11:02 PM, Anonymous Anonymous said...

Hi Binnur,
Just want to know if its ok if i use boiled chickpeas for this recipe?

At 10:55 AM, Blogger Binnur said...

Sure, you can use dry chickpeas after boiled in the recipe:)

At 7:15 AM, Anonymous Anonymous said...

hi , im in japan too, and i just tried your recipe, i think it turned out good(havent tasted it yet!) but taking the skin off the chickpeas was hard work:) !!

At 4:43 PM, Anonymous Anonymous said...

Hello Binnur, when I see hummous I always imagine falafel on the side. I was wonderng if you have the recipe for it?Greetings, Ann

At 1:44 PM, Blogger Binnur said...

Hi Ann,
I may use it in the international section in the future:)

At 4:08 AM, Anonymous Alba said...

Dear Binnur,

by saying one can chickpea do u mean processed (cooked) chickpea?
I only found dry chickpea in a turkish supermarket. how can I make humus out of it?
Thank you,

At 9:20 AM, Blogger Binnur said...

Dear Alba,
All the vegetables sold in cans or jars are already cooked. Please follow the recipe:)
Take care,

At 8:09 PM, Anonymous Anonymous said...

how much lemon juice? Is it 1 & 1/2 cups, or 1.5 tablespoons? or 1.5 lemons? I enjoy your website and recipes.

At 9:41 PM, Blogger Binnur said...

App one juice of lemon:)

At 7:55 PM, Anonymous Anonymous said...

I just returned from Adana Turkey. My son took me to a local favorite restaurant called "Elems". They served a humus which was baked with cheese across the top. Any ideas to what kind it might have been.

At 8:06 PM, Blogger Binnur said...

Sure, I know and I am going to post it in the future:)

At 6:34 AM, Blogger Unknown said...

Merhaba, komsi :) Greets from Bulgaria. I was surfing through the net to find a good Turkish recipe for beef shish, because 100% of the recipes of the Bulgarian shish tradition are with pork meat. And beef is a lot different. Anyway, I just mixed two of your recipes (the Turkish Shish Kebap and the Çökertme kebap), despite the fact they are based on lamb meat. I hope it'll work :) However I decided to write here, because I am a hummus fanatic and I am sure your recipe is outstanding. Just wanted to ask you something - I normally put zehtin (for non-Balkan readers "zehtin" is the proper Turkish word for "olive oil") instead of water (approx. 5 tbs for the products' proportions, which you give above). Is the Turkish tradition using just water for the hummus or it depends on the region, or maybe it is your improvisation decision to use water? I guess the recipes I know are Jewish style or maybe even Far East style, because I have tried hummus in a Nepal-Indian restaurant here in Sofia. I'm curious to try it with water though :)

At 7:11 PM, Blogger Binnur said...

Merhaba komsu,
Sorry for the late response:) Using olive oil or water in hummus depends on region or the lady who makes all the cooking at home:) We mostly drizzle extra virgin olive oil over the top of hummus. Or we make red pepper sauce made with butter or olive oil again for the top. So it is better to dilute with water instead of olive oil:)
Take care,

At 7:24 AM, Blogger Unknown said...

Hi Binnur,
I tried the recipe. Godlike! The combination of cumin, garlic, lemon and red pepper added to the fine aroma of sesame tahin - doesn't get any better than this.

At 9:04 AM, Blogger Binnur said...

I am glad you liked it Nikolai:) Did you replace the water with olive oil?

At 3:34 PM, Blogger Unknown said...

Of course not! I followed strictly your guidance and the result was amazing. I will use your recipes in 80% of my cooking from now on. Seriously. Hope you don't mind the feedback :)

At 10:52 AM, Blogger Binnur said...

Thank you for the feedback Nikolai, I appreciate it:)

At 10:32 PM, Blogger Unknown said...

wait, wait.. on the lemon juice.. 1 1/2 what?? Lemons? tsp? cups? (well, no not cups LOL!) LOOOOVE your site!!!! Just wanting to learn

At 10:33 PM, Blogger Unknown said...

oh, nevermind... I just saw that someone else asked. Got it. 1 1/2 lemons... thanks!!!! :D

At 7:50 AM, Anonymous Anonymous said...

Hi Binnur Hanim, can I add yoghurt to Turkish humus, or would it be total abnormality?

At 3:38 PM, Blogger Binnur said...

Yes, you can add yogurt instead of water:)


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