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!
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.
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.
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.
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.
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!
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
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!