Turkish Chickpea Spread with Roasted Garlic Recipe
A creamy chickpea spread that resembles hummus, but with a distinct boost of roasted garlic and lemon. In Turkish homes, spreads like this often appear at breakfast or as a snack served with bread and vegetables. It’s perfect for casual gatherings, where you can place it in the middle of the table and let everyone dip pieces of pita into it.
This spread combines the familiar creaminess of hummus with the deep, mellow flavor of roasted garlic, giving it a richer, more aromatic character. It’s simple to make, yet feels like something you’d be served in a traditional Turkish home.
Chef's tips
For an extra-smooth texture, peel the chickpeas after rinsing them—pinch each one between your fingers to remove the thin skin. It takes a bit more time, but the result is exceptionally silky. Use a good-quality, runny tahini for the best flavor and consistency.
How to serve
Serve as part of a mezze-style spread with olives, pickles, sliced tomatoes and cucumbers, and warm flatbreads. It also works well as a base layer in wraps with grilled vegetables or falafel.
Ingredients
- canned chickpeas 2 cans, drained - 480 g
- head of garlic whole, for roasting - 1 piece
- tahini sesame paste - 2 tablespoons
- lemon juice freshly squeezed - 3 tablespoons
- olive oil plus a little extra for drizzling on top - 3 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika powder for sprinkling - 0.5 teaspoons
- salt to taste
- water or more, to reach the desired consistency - 4 tablespoons
- flat-leaf parsley chopped, for garnish - 1 tablespoon
- pita bread for serving, can be replaced with other bread
Preparation
- Preheat the oven to 200°C (top and bottom heat). Slice off the top of the garlic head to expose the tips of the cloves. Drizzle it with 1 teaspoon of olive oil, wrap in aluminum foil, and bake for about 30–35 minutes, until the cloves are very soft and lightly golden.
- Drain the chickpeas in a sieve and rinse under cold water. Set aside to drain thoroughly.
- Remove the roasted garlic from the oven and let it cool for a few minutes until it is comfortable to handle.
- Add the drained chickpeas to a blender jug or a bowl suitable for blending. Add the tahini, lemon juice, cumin, 3 tablespoons of olive oil, and a pinch of salt.
- Squeeze the soft cloves out of the garlic head by pressing it from the bottom like a tube of paste, and add them to the chickpeas.
- Start blending into a smooth spread, gradually adding the water, 1 tablespoon at a time. Blend for several minutes until the spread is creamy and uniform. If it is too thick or lumpy, add a bit more water and olive oil.
- Taste the spread and season with more salt and, if you like a tangier flavor, some extra lemon juice.
- Transfer the spread to a bowl, smooth the surface with a spoon, and make shallow swirls or indentations. Drizzle with a little olive oil, sprinkle with sweet paprika and chopped parsley.
- Serve with warmed pita or other bread and fresh vegetable sticks (carrot, cucumber, bell pepper).
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce, powierzchnię możesz skropić cienką warstwą oliwy, aby nie wysychała. Można ją też zamrozić w małych porcjach na około 1–2 miesiące; po rozmrożeniu dobrze wymieszaj.
