Name: Pomegranate Humus with Spicy Sausage (Sucuklu Humus)
Yield: Serves 6
Cuisine: Turkey
Ingredients: ½ red capsicum (pepper); 4 tablespoons tahini; ½ teaspoon salt; 1 tablespoon capsicum (pepper) paste (see); 1 small cucumber; 100 g (3½ oz) sucuk (or chorizo); pide bread (to make your own, see), grilled, or pita crisps, to serve; 2 slices day-old sandwich bread; 1 teaspoon bicarbonate of soda (baking soda); ½ small red onion; ½ teaspoon paprika; 2 garlic cloves; 125 ml (4 fl oz/½ cup) olive oil; 200 g (7 oz/1 cup) dried chickpeas; 60 ml (2 fl oz/¼ cup) lemon juice; 1 tablespoon pomegranate molasses (to make your own see)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

About

A well-made humus is a wonderful form of comfort food. But it’s not Turkish. If you’re offered it in Turkey you’re probably in a place run by someone with an Arabic background. (This is not to say that I’m taking a side in the humus war. You won’t catch me making a declaration on whether its origin is Syrian or Israeli or Palestinian or Lebanese. All I know is it’s not Turkish.)

At my restaurant in Sydney, we try to change our menu every three months. The discussion with m