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Warm Hummus with Pul Biber infused Olive Oil

The humble but ever so tasty hummus is delicious, healthy and so easy to make. I wonder if you have ever tried hummus warm? In Turkey, especially in the South, hummus is served warm with red pepper flakes infused olive oil or with some sautéed pastirma (similar to pastrami; dried cured beef coated with spices) over the top. I’d very much encourage you to try hummus this way, as I feel you may be pleasantly surprised, and maybe converted to eat hummus warm as many of my friends have done.

Please adjust the hummus recipe according to your taste, as some like it garlicky, some with more tahini and others may prefer it more lemony. You can get tahini, the crushed sesame seeds in paste, in most supermarkets these days and Middle Eastern stores.  This warm hummus would make a wonderful appetizer to share with friends and family. It also complements any grilled meat or vegetable beautifully.

Pita bread is the perfect accompaniment.

Serves 4

Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)

225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can

5ml /1 teaspoon salt – please adjust according to your taste-

60ml/4 tablespoon extra virgin olive oil

30ml/2 tablespoons water

1 garlic clove, crushed – optional-

Juice of 1 lemon

2 tablespoons tahini (sesame paste)

10ml/2 teaspoon ground cumin

To serve:

30ml/2 tablespoons olive oil

1 teaspoon pul biber or red pepper flakes

1/2 teaspoon ground cumin to decorate

Slices of flat breads to serve

If using dried chickpeas, drain the chickpeas and transfer them to a pan with plenty of cold water. Bring to boil and boil for a few minutes. Then lower the heat and partially cover the pan, Simmer the chickpeas for 1 hour, until they are soft and easy to mash.

Chickpeas, tahini, lemon juice, water, e.v. olive oil, salt and cumin; all to blitz together

If precooked chickpeas are used, drain the juice and give them a little wash in a colander. Put the precooked (or cooked) chickpeas in a food processor and blitz them together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin. Process until you achieve a soft, smooth paste. Refrigerate until required.

 If you would like to have the hummus warm as in the Turkish way, just before serving, warm this mixture in a pan for a couple of minutes. In a separate pan, heat the olive oil gently and stir in the pul biber or red pepper flakes. Combine for a minute or two and let the pul biber infuse to the olive oil. Put the warm hummus in a plate and drizzle the red pepper flakes infused olive oil over the top. You may sprinkle some extra ground cumin over the top, if you like. Serve with flat bread.

Delicious and healthy Turkish mezes, dips, salads, vegetables cooked in olive oil, savoury pastries and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table; signed copies can be ordered at this link and delivered worldwide, promptly.

If you live in the US, Canada or Mexico, you can order a hardback copy at this link, with lower delivery rates.


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27 Responses to Warm Hummus with Pul Biber infused Olive Oil

  1. john smith March 5, 2012 at 7:57 pm #

    Welcome to our extra virgin olive oil mill | Greek Producer – Manufacturer
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  2. Barbara March 5, 2012 at 8:16 pm #

    We just last week had some stuffed wine leaves like these in Cunda and they were delicious! As was the freshest ever fish we ate there. Lovely memories of your beautiful country, Özlem!

  3. Ozlem March 6, 2012 at 9:36 am #

    Merhaba Barbara,

    So glad you had a great time in Turkey; Cunda is one of my favorite spots too with wonderful sea food and lovely coastline – great olive oil, vine leaves and herbs galore! Many thanks for stopping by:)

  4. Peri March 6, 2012 at 3:11 pm #

    I must try this take on humus, Ozlem, I have used your recipe for years and it is always such a success at parties…love the red pepper flakes infusion idea and serving it warm:)

    So wonderful to receive a care package with food from your mum, what a delicious surprise for you…

    • Ozlem March 6, 2012 at 7:52 pm #

      Many thanks Peri, hope you enjoy warm hummus, spiced this way
      I loved your words of “care package of food”, indeed it has been 🙂

  5. Janet March 7, 2012 at 12:39 pm #

    I fell in love with hummus and simit while in Turkey and after reading these recipies on your blog I am excited to try them. They will take me back to your wonderful Istanbul with each bite.

    • Ozlem March 7, 2012 at 5:47 pm #

      Merhaba Janet,

      I am full of wonderful memories of exploring Istanbul and enjoying Turkish food together too, so glad you will have a go at them. Hopefuly each bite will bring back special memories. Many thanks for the comment:)

  6. Joy (My Turkish Joys) March 9, 2012 at 6:30 am #

    Merhaba from Istanbul, Ozlem! I have to admit that I’ve only made hummus a handful of times at home. I often buy it at my meze shop and then jazz it up a bit at home with either some roasted garlic, paprika or roasted red peppers.

    • Ozlem March 9, 2012 at 4:26 pm #

      Merhaba Joy:)
      Thanks for stopping by; I don’t blame you, the hummus, mezes are so good at home that they are very tempting. I liked the idea of jazzing them up with especially roasted red peppers – thanks for that!
      Enjoy Istanbul, Selamlar

  7. chatteringkitchen March 13, 2012 at 10:13 am #

    You were right about the hummous. It looks delicious just like the rest of your site. Great to be in contact through our love for food

    • Ozlem March 13, 2012 at 2:06 pm #

      Many thanks, very kind of you. It’s a joy to share food and connect with food lovers.

  8. Jane September 26, 2012 at 9:31 am #

    thanks for helping find my way here! Just chose this at random as hoummous (living in Israel for almost 40 years) is a staple food at all times in my house at all times. Homemade of course. Very similar recipe and method to yours. I like lots of lemon and tehini. And it is often eaten warm here as well, with whole chickpeas or ful beans on top along with olive oil. I am really going to have fun exploring here. thanks again 🙂
    with love light and JOY

    • Ozlem September 26, 2012 at 4:32 pm #

      Many thanks for your visit Jane, very kind of you! I love seeing simiarities and variations in our cuisines, and it is wonderful to share food; hope you enjoy the blog; look forward to your posts!

  9. raky villaflores May 8, 2013 at 6:26 pm #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    absolutely to try… and among legumes family, chickpeas is my real favorite…

    • Ozlem Warren May 8, 2013 at 8:39 pm #

      thanks for stopping by Raky, love chickpeas too; and the cumin and tahini flavor it so well, glad you will have a go : )

  10. Deborah Groom July 19, 2013 at 8:15 am #

    I was trying to share this recipe and someone has hacked it with spam about viagra. The recipe is fine but they make it look like you wrote a message about viagra etc. I didn’t know what to do so I cancelled and now I’m letting you know.

    • Ozlem Warren July 19, 2013 at 1:25 pm #

      thanks so much for letting me know Deborah, I will check it out – I use a very high level spam alert, will check again. Thank you for your very kind note on facebook though, so glad you and your son enjoying the recipes : )

  11. Ozlem Warren April 27, 2015 at 7:34 pm #

    Thank you for the link dear Peri’s Spice Ladle!:)


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