This is a delicious Turkish hummus recipe. Lovely in summer or winter.
Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)
225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can
5ml /1 teaspoon salt – please adjust according to your taste-
60ml/4 tablespoon extra virgin olive oil
30ml/2 tablespoons water
1-2 garlic cloves, crushed – optional-
Juice of 1 lemon
1-2 tablespoon tahini (sesame paste)
5ml/1 teaspoon (or a little more!) ground cumin
30ml/2 tablespoons olive oil
1/2 teaspoon red pepper flakes or paprika
1/2 teaspoon ground cumin
Slices of pita bread to serve
If you are using dried chickpeas, bring to the boil ın a pan of cold water. Simmer for a few minutes, then lower the heat and simmer for 1 hour. After this time they will be soft and easy to mash.
If you are used tınned chickpeas drain the juice and place in a food processor. Blitz together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin. Process until you achieve a soft, smooth paste. Refrigerate until required.
If you would like to have the hummus warm as is the Turkish way, just before serving, warm this mixture in a pan for a couple of minutes. Greek hummus tends to be refridgerated. Another Turkish/Greek difference. In a separate pan, heat the olive oil gently and stir in the red pepper flakes. Combine for a minute or two and let the red pepper flakes infuse to the olive oil. Put the warm hummus in a plate and drizzle the red pepper flakes infused olive oil over the top. This is also delicious wıth pine nuts or fınely chopped frıed liver. Serve with pita bread.