Humus (Mashed Chick Peas with Tahin)

Sample Dishes from Turkish Cuisine

Humus (Mashed Chick Peas with Tahin)

Preparation

Wash the chickpeas and soak overnight in 2 cups of water. Add 1 more cup of water and cook in pressure cooker for about 1 hour, until the chickpeas are very soft. Remove from cooking liquid, mash and pass through a sieve. Peel the garlic, wash and crush, add it to the chickpeas together with ½ cup olive oil, tahin, lemon juice, salt and ½ teaspoon red pepper. Add ¼ cup of the cooking liquid and mix. Place on a serving dish. Wash the parsley and separate the leaves and use them to decorate the dish, sprinkling sumach and cummins among the leaves. Heat the remaining oil in the pan, add the remaining red pepper and stir a couple of times, turn off the heat and slowly pour over the paste.

Servings: 6

Nutritional Value
(in approximately one serving)

Notes

A popular dish from the southern provinces. It is mostly served as an appetizer (meze) at cocktail and tea parties. In some regions boiled potatoes are used instead of chickpeas and is known as the "Potato Humus".