Turkish Hot Layered Hummus

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

5 from 5 reviews

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.



For The Hummus

  • 3 15 ounce cans chickpeas, drained and rinsed
  • 2 cups Greek yogurt (whole milk)
  • 1/2 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 1/2 teaspoons kosher salt

For The Pine Nut Topping

  • 3 tablespoons pine nuts
  • 3 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes plus 1/2 teaspoon sweet paprika)

For The Salad Topping

  • 1/3 of an english cucumber, washed and finely diced
  • 5 radishes, washed, trimmed, thinly sliced, then stack slices and cut them into 1/4 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)
  • 1/4 teaspoon salt
  • Several grinds of black pepper

Optional Garnish

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


  1. Make the Hummus Preheat the oven to 400ºF. Put all of the hummus ingredients into the bowl of a food processor and puree. Transfer 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. Make the Pine-nut Topping 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. Make the Salad Topping 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.


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.

Keywords: Baked Turkish layered hummus Appetizer, served warm