Turkish Humus is sharply appetising; it can be served with fresh bread or pitta bread to be dipped in, or as a sauce with fried fish or kebabs. It will enliven the table when served along with a vegetable casserole or as part of a meze.
Humus can be stored in the refrigerator for 3-4 days. Do not use canned chick-peas to make Humus as they are not successful
175 g (6 oz.) chick-peas, picked clean and soaked overnight
2 cloves of garlic, chopped
2 tablespoons tahini paste (optional, but add more oil if not used)
Juice of 1 and a half lemons
1 and a half teaspoons ground cumin
4 tablespoons vegetable oil
300 ml (1/2 pint) chick-pea cooking liquid
Salt and black pepper
1 or 2 tablespoons olive or vegetable oil
A little cayenne pepper or paprika
Rinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion. Pour on to a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.