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Tereyagli Humus - Hot Hummus

Tereyagli Humus - Hot Hummus

This is a Syrian version of the Middle Eastern classic, kicked up with cumin and red pepper flakes. A light dusting of sumac at the end adds a nice touch of acidity.


  • 2 cups chickpeas, cooked
  • 5 cloves garlic
  • Juice of 1 lemon
  • ½ tsp red pepper flakes
  • 1 Tbsp cumin, ground
  • Salt
  • 1 cup tahini
  • 3 Tbsp olive oil


3 Tbsp butter or olive oil

1 Tbsp whole cumin seed

1 tsp Aleppo Pepper

2 Tbsp pine nuts


  1. 1

    Place chickpeas in a food processor with garlic, lemon juice, red pepper flakes, ground cumin and salt.

  2. 2

    Purée. Incorporate tahini and olive oil until the humus is creamy. Add water if it’s too thick- it will thicken more in the oven.

  3. 3

    Spread hummus on a large gratin dish.

  4. 4

    Heat butter in a small pan until bubbling and foamy, then add finishing spices and simmer for 2-3 seconds. Pour on top of the hummus.

  5. 5

    Bake in an oven heated to 435°F until the hummus is hot, the butter has been absorbed and the nuts are brown.

  6. 6

    Serve hot with bread.