Reprinted with permission from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes by Betül Tunç. Copyright © 2024 by Betül Tunç. Photographs copyright © 2024 by Betül Tunç and Gentl and Hyers. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

As a Turkish woman, I have a special place in my heart for hummus. It’s an incredible snack that’s versatile and always delicious—whether you serve it as a dip with fresh vegetables or chips, drizzle it on a salad, or slather it on a sandwich. Each way it’s used, hummus brings a depth of flavor that’s simply amazing. But my ultimate favorite way to enjoy it? Paired with homemade pita chips—it’s a crowd-pleaser on my guest tables and a nutritious lunch option for my husband and son.

A pro tip from my kitchen to yours: Invest in Middle Eastern tahini from international markets. The quality of tahini can make or break your hummus. Poor-quality tahini can be bitter or overly thick and can detract from the taste and texture of your dish. So choose your tahini wisely for that smooth, rich hummus we all crave.

Serves 4

INGREDIENTS:

Make the pita chips:

Preheat the oven to 400°F.

Slice pitas in half through the diameter. Then peel each half apart and tear so you have 4 pieces from each pita. In a small bowl, mix together the olive oil, black pepper, red pepper flakes, and garlic salt. Using a pastry brush, brush both sides of the pita pieces with the olive oil mixture. Slice each piece into 3 or 4 triangles. Place the oiled pieces in a single layer on a baking sheet.

Bake for 3 to 4 minutes. Flip the chips for even cooking and bake until lightly golden brown and crispy on both sides, 3 to 4 minutes longer. Remove from the oven and let cool completely.

Make the hummus:

In a food processor, combine the chickpeas and garlic and blend until it becomes a stiff paste. Add the lemon juice, tahini, cumin, and salt and continue to process. Add the ice water, ice cubes, and olive oil and blend until smooth and creamy. Add 1⁄2 to 1 tablespoon more water to obtain your desired consistency. Place the hummus on a serving platter and use the back of a spoon to create waves on top.

PITAS

Behind my tranquil Instagram videos lies a whirlwind of creative chaos that leaves me exhausted after filming days. I devote the days following a shoot to relaxation, often treating myself with a delicious homemade pita sandwich, savored at a slow pace. Trust me, a good pita can wipe away all weariness.

Makes 7 pieces

INGREDIENTS:

• 2 teaspoons (6g) instant (quick-rise) yeast
• ½ cup plus 5 tablespoons (180g) warm water (110°F)
• 1 teaspoon (4g) granulated sugar

• 2 ¼ cups (293g)
• all-purpose flour, plus more as needed
• ¼ cup (32g) whole wheat flour
• ¼ cup (55g) whole milk
• 2 tablespoons (28g) extra-virgin olive oil
• 1 teaspoon (6g) kosher salt

METHOD:

In the bowl of a stand mixer (or in a large bowl), combine the yeast, 1⁄2 cup (110 g) of the water, and the sugar. Stir together and let rest 5 to 7 minutes, until foamy. Add the flours, the remaining 5 tablespoons (70g) water, the milk, olive oil, and salt. Snap on the dough hook and knead the dough on low speed for

2 minutes. (If kneading by hand, bring the dough together using your hands or a bowl scraper.) Increase the speed to medium-low or medium and knead for an additional 5 to 6 minutes, until the dough is smooth. (If kneading by hand, use the basic kneading technique on page 22 to knead for 4 to

5 minutes in the bowl. If the dough is too sticky, you can add 1 to 2 tablespoons more flour.) Cover the dough with a kitchen towel or plastic wrap and let rest for 15 to 20 minutes.

Uncover and transfer the dough to a work surface. Using your hands, perform the basic kneading technique (see page 22) and knead for 2 to 3 minutes, until perfectly smooth. Return the dough to the bowl and cover with plastic wrap. Let rest until doubled in size, 1 to 1 ½ hours.

Lightly flour a baking sheet and set aside. Place the dough on a lightly floured work surface and roll into a log. Using a sharp knife or bench scraper, divide the dough into 7 equal portions. Round each piece of dough into a smooth ball (see page 22). Place on the prepared baking sheet and loosely cover with plastic wrap. Let rest for 15 to 20 minutes.

Preheat the oven to 500°F with a baking steel on the second to top rack. Ensure the steel heats for at least 10 to 15 minutes; perform the water drop test (see page 172) to ensure it is properly heated.