• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Appetizers

Turkish Hot Layered Hummus

August 24, 2021 Updated April 27, 2022 by Lisa Goldfinger 25 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
Pinterest Pin: Turkish hot layered hummus

Turkish hot layered hummus is a fantastic Appetizer recipe that I discovered in Istanbul. Creamy hummus, served warm from the oven, topped with buttery toasted pine nuts and a chopped salad of cucumber, radishes and sun-dried tomatoes. I love serving this as a party starter. It’s festive and super delicious!

white ceramic pie pan filled with Turkish hummus, topped with chopped cucumbers, radishes and sun dried tomatoes

The creamy texture and the garlicky lemony rich flavors of this hummus are unique and wonderful. Turkish hummus has chickpeas and tahini like traditional hummus but is extra light, tangy and creamy because of the addition of Greek Yogurt. The hummus is topped with toasted pine nuts and spiced butter, and baked until the butter sinks in and the hummus puffs up. It's served warm from the oven, with a delicious crunchy chopped salad on top. 

close up of creamy hummus topped with chopped cucumbers, radishes and sun dried tomatoes

There are so many layers of creamy, crunchy, spicy, tangy deliciousness in this dish. It's always a big crowd-pleaser!

How To Make Turkish Hot Layered Hummus

There are three elements to Turkish Hot Layered Hummus: the hummus; the toasted pine nuts; and the chopped salad. 

The homemade Turkish hummus is made with chickpeas and tahini, whole milk Greek yogurt, olive oil, garlic, lemon juice, cumin seeds and salt. Puree the ingredients in a food processor and transfer the hummus to a small casserole or ceramic pie pan. Choose a pan that can also be your serving dish. 

Looking down into the bowl of a food processor, filled with ingredients for Turkish hummus: chickpeas, yogurt and spices. Then a photo of the hummus after it's pureed.

Next, toast the pine nuts in a dry skillet until golden brown. Add butter and Aleppo pepper and stir until the butter is melted. Pour the buttery pine nuts over the hummus, and bake it for 25 minutes at 400ºF. The butter will sink in and the hummus will be hot, puffed up, and golden brown on top. 

cast iron skillet with toasted pine nuts, butter and Aleppo pepper

Turkish layered hummus topped with pine nuts and spiced butter, before and after baking

While the hummus is in the oven, make the chopped salad. Finely chop the radishes, cucumber and sun dried tomatoes. Toss the vegetables with olive oil, pomegranate molasses (or balsamic vinegar), salt and pepper.

When you remove the hummus from the oven, let it cool for 5 minutes or so and then spoon the chopped salad evenly over the top. Serve the warm hummus with any combination of crudités, toasted pita, crackers or thinly sliced baguettes.

Turkish layered hummus in a round pie pan and a shot of someone scooping some hummus onto a pita triangle

The hot layered hummus I fell for in Istanbul was served to me at a restaurant called Kantin, which has since closed. It was served warm, topped with a chopped salad of cooked slivered beets, radishes, cucumber, tomatoes, pine nuts, and a Turkish spicy cured meat called Basturma. It was incredible, one of the most surprising and memorable dishes of my trip. I

I recreated the dish with some tweaks, using inspiration from several sources including the notes I took at Kantin and a recipe in The Middle Eastern Kitchen cookbook by Ghillie Basan.

More Delicious Turkish Recipes to try!

• Turkish Sigara Börek: Crispy Feta Rolls
• Turkish Manti: Tiny Lamb-stuffed Dumplings with three sauces
• Spicy Turkish Tapenade
• Grilled Turkish Kofta Kebabs

Here's the Turkish Hot Layered Hummus Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white ceramic pie pan filled with Turkish hummus, topped with chopped cucumbers, radishes and sun dried tomatoes

Turkish Hot Layered Hummus


★★★★★

5 from 5 reviews

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 12-15 1x
Print Recipe

Description

This creamy flavorful hummus is baked, topped with toasted pine nuts; chopped radishes, cucumber and sun-dried tomatoes; and served warm, with bread, crackers and/or crudités for dipping. It's a fantastic appetizer for a party or potluck.


Ingredients

Units Scale

For The Hummus

  • 3 15 ounce cans chickpeas, drained and rinsed
  • 2 cups Greek yogurt (whole milk)
  • ½ cup extra virgin olive oil
  • 5 tablespoons lemon juice (from 2 lemons)
  • 3 medium garlic cloves, pressed or minced
  • 2 tablespoons tahini
  • 2 teaspoons cumin seeds
  • 1 ½ teaspoons kosher salt

For The Pine Nut Topping

  • 3 tablespoons pine nuts
  • 3 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes plus ½ teaspoon sweet paprika)

For The Salad Topping

  • ⅓ of an english cucumber, washed and finely diced
  • 5 radishes, washed, trimmed, thinly sliced, then stack slices and cut them into ¼ inch slivers.
  • 6 tablespoons minced, drained oil-packed sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
  • ¼ teaspoon salt
  • Several grinds of black pepper

Optional Garnish

  • 1 teaspoon toasted pine nuts
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Preheat the oven to 400ºF. Put all of the hummus ingredients into the bowl of a food processor and puree. Transfer hummus to an oven-proof dish or casserole. Set aside. *Note: you can prepare the hummus ahead to this point, and keep it in the fridge, covered, for up to 24 hours. Allow it to come to room temperature before continuing. Put the hummus in the preheated oven a half hour before you want to serve it.
  2. Toast the pine nuts in a small, heavy, dry skillet over medium high heat, tossing constantly, until they begin to brown, 3-4 minutes. Add butter and stir. As soon as the butter is melted, turn off the heat and stir in the Aleppo pepper. Pour the whole mixture over the hummus. Place the hummus in the oven and cook for 25 minutes, until it's hot and has risen a bit.
  3. While the hummus is heating, toss all the salad ingredients with the dressing in a small bowl. Set aside.
  4. When the hummus comes out of the oven, let it cool for 5 minutes or so, then spoon the salad evenly over the top. Garnish with pine nuts and sesame seeds, if you like. Serve with any combination of crudités, toasted pita triangles, thinly sliced baguette or crackers.

Notes

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Turkish

Keywords: Baked Turkish layered hummus Appetizer, served warm

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

Originally published Jan 27, 2015. Updated Aug 24, 2021 with new photos and clarifying details and step-by-step instructions added to the written post. The same delicious recipe! 

More The Best Appetizer Recipes!

  • bowl of pasta e fagioli sprinkled with chopped basil and finely grated parmesan cheese
    Pasta e Fagioli
  • oval serving dish filled with patacones, plantain chips, with a bowl of guacamole and a bowl of pico de gallo by the side
    Patacones: Fried Green Plantains
  • bowl filled with caponata, eggplant and bell pepper relish
    Caponata (Sicilian Sweet and Sour Eggplant Relish)
  • collage of four different dishes, salmon tartare on cucumber rounds, mini caprese salad skewers, spice crusted shrimp and caramelized onion and fig bruschetta
    The Best Easy Party Food Recipes

Filed Under: All Recipes, Appetizers, Asia, Entertaining, Turkey, Vegetarian Tagged With: dip

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erica Clark Maglieri

    December 23, 2022 at 2:34 pm

    Ugh I thought I had sun dried tomatoes but I only have paste. Will that work? Flavor should Eve same but it will change the texture of the topping🤷‍♀️

    Reply
    • Lisa Goldfinger

      December 23, 2022 at 5:50 pm

      Don't worry - I wouldn't use tomato paste but there are other things you can use. Do you have any kalamata olives? That would work. Or chopped red onion would be good - or extra toasted pine nuts. If not, just double the cucumbers and radishes. I hope you enjoy!

      Reply
  2. Ann

    October 04, 2021 at 6:27 pm

    I only have access to a microwave to serve at a venue. Suggestions about heating or reheating?

    Reply
    • Lisa

      October 04, 2021 at 6:32 pm

      I'm not an expert on cooking things in a microwave. If you can cook it at home and bring it wrapped in foil to keep it warm, that would work well. Or you can reheat it at the venue in the microwave and then add the salad to the top. It's delicious even when it cools down to room temperature. I hope that helps!

      Reply
      • Ann

        October 07, 2021 at 7:33 pm

        Thank you

  3. Statement

    November 12, 2019 at 1:52 pm

    Don't think the Turks used "Greek yogurt" they invented the stuff, strained yogurt! It's Pastırma as the cured meat...And so many forms of mashed chick peas in Turkish cuisine...next time try adding the same nuts, cooked ground beef, lamb cubes , spicy Turkish sucuk sausage or chicken with beans or cooked fesh veggies into the warm hot yogurt and mashed chick peas for hearty meal like approach!!

    Reply
  4. melanie sakowski

    September 11, 2019 at 8:32 am

    Damn, woman, this looks so yum, great pairings of flavours 👌🏻

    ★★★★★

    Reply
  5. Sydney C.

    January 29, 2019 at 12:35 pm

    Just decided what I'm making for dinner tonight.... so so excited!!!!!

    ★★★★★

    Reply
  6. Rebekah

    March 03, 2018 at 11:54 am

    Made this for my coworkers and we all loved it. So unique and delicious! I didn't have a lot of time, so I used already prepared garlic hummus (2 containers) mixed with 1 1/2 cups of greek yogurt for the base. I used the red pepper flakes/paprika and the balsamic vinegar options. It was great! Thank you!

    ★★★★★

    Reply
  7. joel

    November 26, 2017 at 10:21 am

    Do you think this would work using coconut yogurt?

    Reply
    • Lisa

      November 26, 2017 at 1:59 pm

      Hi Joel, yes, I think coconut yogurt would work, or soy yogurt. I'd love to know what you think if you try it.

      Reply
  8. Clare Toolis

    March 21, 2017 at 5:53 pm

    I made this tonight and everyone loved it, my boyfriend is a chef so I am always nervous cooking for him, but this was a complete success. I added beetroot and apple to the salad, which was delicious, can't wait to try one of your other recipes.

    ★★★★★

    Reply
    • Lisa

      March 21, 2017 at 6:32 pm

      Hi Clare, Thanks so much for letting me know how your hummus turned out - I'm so glad it was a success. Great to have you on board and I hope you find some more great recipes so you can keep wowing your chef/boyfriend! 🙂

      Reply
  9. Kathy

    June 26, 2016 at 1:27 pm

    We will be making this appetizer again. It was scrumptious. I had never had hummus warm. The warm, smooth hummus with a little bit of spice was delicious with the topping and pita bread. I made only one mistake, which was making it in more of a soufflé-type dish instead of a lower, wide dish as pictured. I think the lower, wider dish would be better for a crowd to share in the hummus and the topping can be included with every bite. Yum!

    ★★★★★

    Reply
    • Lisa

      June 27, 2016 at 10:27 pm

      I'm so glad you like the hot hummus Kathy!

      Reply
  10. Kristina

    January 12, 2016 at 5:40 pm

    gorgeous presentation - I love the look of this! the flavors sound amazing, and I love that it is warm!

    Reply
  11. Christie

    January 12, 2016 at 8:30 am

    We have a new Turkish restaurant by us that is fabulous. Their hummus is out of this world. Ours reminds me of something I would get there. I know it is going to be delicious.

    Reply
  12. judee @gluten free A-Z Blog

    March 05, 2015 at 7:09 am

    What a fabulous recipe; I love the ingredients and the presentation, It's my first time on your blog and I can't wait to explore. Following your for sure!

    Reply
    • Lisa Goldfinger

      March 05, 2015 at 7:29 am

      Thanks so much Judee!

      Reply
  13. Susan

    February 04, 2015 at 2:40 am

    This is sooooooooo delicious!

    Reply
  14. Carol at Wild Goose Tea

    January 30, 2015 at 10:07 pm

    Gosh that looks fabulous. Flat out fabulous. I love the bowl you chose to present it in. I am sooooo hungry right now. I would like to 'print' that hummus and start dipping chips.

    Reply
  15. judith

    January 28, 2015 at 3:51 am

    Absolutely love your website. Have shared it with all of my foodie friends. Thank you for working so hard to provide this service.

    Reply
    • Lisa Goldfinger

      January 28, 2015 at 6:23 am

      Judith, comments like yours make all the hard work worthwhile! I'm so happy to hear that you're loving my site and I so appreciate that you're spreading the word among your foodie friends. Thank you :)!!

      Reply
  16. Rachel (Rachel's Kitchen NZ)

    January 27, 2015 at 2:32 pm

    Oh, delicious - Lisa - I haven't heard of this before but will definitely be giving a try - thanks for sharing.

    Reply
  17. Nancy

    January 27, 2015 at 11:45 am

    This sounds amazing! I will definitely have to make this soon.

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.3K shares