In Turkey, hummus is considered a meze, or shared small dish.
Meze is a style of dining built around a selection of small hot and cold dishes served for sharing. Hummus fits naturally into that tradition: it can be placed alongside other appetizers and eaten with bread before or alongside a larger meal.
Turkish hummus is especially associated with the country’s southern regions, including areas near the Syrian border. Recipes may include chickpeas, tahini, lemon juice, garlic and olive oil, with garnishes or seasonings such as cumin, paprika, parsley or sumac.
Meze is not the same as antipasto, banchan or tapas, although all describe shared or small-plate foods in different culinary traditions. Antipasto belongs to Italian dining, banchan refers to Korean side dishes, and tapas are associated with Spain. In Turkey, hummus is one dish within the broader meze tradition.