Not too long ago, I discovered hummus at the local market stand of our North African shop Le Souk. Since that moment, I’ve been eating it a lot. On bread, with avocado and tomatoes, or just with fresh vegetables such as cucumber, bell pepper or carrots. I am actually loving it so much that I really wanted to make it myself. I asked a good friend from Turkey whether hummus is something they make themselves, and it is. He shared his mother’s recipe with me, I tried it, and loved it.
In case you are not (yet) familiar with hummus; it is basically a puree, with mashed chickpeas and tahini (sesame paste) as its main ingredients. Originally it was served only in the Libanese cuisine, but nowadays it’s very popular in the Middle East, North Africa and Turkey as well. In these countries, hummus is served with flatbread (pita bread), and garnished with tomatoes and/or cucumber, for example.
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THIS IS WHAT YOU NEED
– 225 gr cooked chickpeas
– 2 tbsp tahini
– 3-4 tbsp olive oil
– juice of 1/4 lemon
– 1 garlic clove (crushed)
– 1 tsp ground cumin (djinten)
– sea salt and pepper
– food processor
THIS IS WHAT YOU HAVE TO DO
1. Put the chickpeas in the food processor and process until you have a ‘paste’.
2. Add tahini, lemon juice and garlic and process again until everything has mixed well.
3. Add olive oil and process again. Keep adding olive oil until you have the consistency you want.
4. Add cumin, sea salt and pepper to taste. Mix well.
5. Serve with parsley.
With a special thanks to my friend Utku and his mother. Thank you for sharing this recipe with me.