Recipe courtesy of Roger Mooking
Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce
1 hr 15 min
15 min
4 servings
1 hr 15 min
15 min
4 servings


Paprika Spice Mix
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 3 tablespoons ground paprika
  • 1 1/2 tablespoons garlic powder
Turkey Breast
  • 1 (2-pound) boneless turkey breast, skin removed
  • Kosher salt
  • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons yogurt
  • Juice of 1 lemon
  • 1 clove garlic
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper, seeded and diced
  • Pinch sugar
  • Kosher salt
  • 1/2 cup chopped fresh flat-leaf parsley
  • Pinch ground paprika
Paprika Yogurt Sauce:
  • 1 cup plain yogurt
  • 2 teaspoons ground smoked paprika
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • Juice of 1/2 lemon
  • Kosher salt
  • 4 Greek pitas, lightly toasted
  • 2 vine tomatoes, chopped 
  • 1/2 sweet onion, sliced 1/4-inch thick, soaked in cold water for 5 minutes, and drained 


For the spice mix: Place the fennel and coriander seeds in a mortar, and using the pestle, grind the seeds until fine, and then transfer the contents to a bowl. Mix in the paprika and garlic powder to the bowl. Set aside.

For the turkey: Preheat the oven to 425 degrees F.

Set the turkey breast on a sheet pan and press the spice mix into the sides of the meat. Season the turkey breast with salt, to taste. Place the turkey in the preheated oven, and roast until the turkey is cooked through, approximately 40 to 45 minutes. Allow the meat to rest for 15 minutes before carving. Thinly slice the turkey breast and transfer to a warmed serving platter.

For the hummus: Meanwhile, while the turkey is cooking, make the hummus. Add the chickpeas, yogurt, lemon juice, and garlic cloves to a blender, and puree until smooth. As the ingredients are processing in the blender, gradually add 1/2 cup olive oil in a thin stream into the blender. Transfer the dip from the blender to a serving bowl.

In a separate small bowl, stir the red pepper and sugar together, and season with salt, to taste.

Add the chopped parsley to the bowl, and mix to combine. Sprinkle the paprika over the hummus, and top with the red bell pepper and parsley topping. Drizzle the remaining 1 tablespoon olive oil over the dip, and set it aside.

For the sauce: Mix the yogurt, paprika, garlic, honey and lemon juice in a bowl until incorporated. Season the yogurt sauce with salt, to taste.

For the assembly: Arrange the toasted pita on a plate and spoon some of the yogurt sauce in the center of the pita. Layer with slices of the turkey, and top with the chopped tomatoes, and onions. Wrap and enjoy.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Everything Bagel Spice Blend

Recipe courtesy of Cooking Channel

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Pastrami Spice Blend

Recipe courtesy of Cooking Channel

Spicy Garlic Sauteed Chicken Breasts

Recipe courtesy of Patti LaBelle

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Crispy Onions with Five Spice

Recipe courtesy of Roger Mooking

Turkey Tacos

Recipe courtesy of Matt Armendariz

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry


Trending Videos

So Much Pretty Food Here