A creamy Southeastern Anatolian meze made with cooked chickpeas, tahini, and lemon. A favorite in Gaziantep and Sanliurfa in southeastern Turkey, hummus is finished with olive oil and Turkish red pepper flakes.
Drain the cooked chickpeas and set a small portion aside for garnish. Put the rest in a food processor.
Process the chickpeas with the tahini, lemon juice, garlic, and olive oil until smooth. If needed, add some chickpea cooking liquid to make the hummus creamy.
Add the cumin and salt and process once more. Taste and adjust the lemon or salt as needed.
Transfer the hummus to a serving plate and use the back of a spoon to make a swirl on top. Drizzle with olive oil, sprinkle with Turkish red pepper flakes, and serve.
Cook the chickpeas until soft enough to mash; firm chickpeas will not produce a smooth texture. Contains sesame (tahini). Store the hummus in a covered container in the refrigerator for 2–3 days.
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