Spiked with cumin and garlic, the Turkish humus is lightly lighter than some of the middle Eastern versions, which often add tahin to the puree.
5oz/150g chickpeas, soaked in water for at least 6 hours, drained
4-6 tbsp oilive oil
juice of 1 lemon
4-5 cloves garlic, crushed with salt
1 tsp cumin seeds, crushed
1-2 tablespoons thick yougurt
salt and freshly ground black pepper
1 tbsp olive oil
1/2 tsp kirmizi biber
Cook the chickpeas in fresh water until soft.
While they are still warm, pound them in a solid bowl with the grailc, cumin, olive oil and lemon juice (or whizz them all togther in an electric mixer).
Adapt the flavour to your taste by adding more oiive oil or lemon juice.
Bind with the yogurt and season to taste.
Spoon the humus into a bowl, then moisten the surface with a little oiive oil.
Sprinkle kirmizi biber over the top and eat with warm fresh bread or pide.
back to recipe by request