Chickpea Purée

Name: Chickpea Purée (Humus)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 5 oz/150 g chickpeas, soaked in water for at least 6 hours, drained; 4-6 tablespoons olive oil; 4-5 cloves garlic, crushed with salt; 1 teaspoon cumin seeds, crushed; juice of 1 lemon; 4-5 cloves garlic, crushed with salt; salt and freshly ground black pepper; 1 tablespoon olive oil; 1-2 tablespoons thick yogurt; salt and freshly ground black pepper; ½ teaspoon kırmızı biber

Humus

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Spiked with cumin and garlic, the Turkish humus is slightly lighter than some of the Middle Eastern versions, which often add tahin to the purée.

Ingredients

5 oz/150 g chickpeas, soaked in water for at least 6 hours, drained
4-6 tablespoons

Asia
Turkey
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Cook the chickpeas in fresh water until soft. While they are still warm, pound them in a solid bowl with the garlic, cumin, olive oil and lemon juice (or whizz them all together in an electric mixer). Adapt the flavour to your taste by adding more olive oil or lemon juice. Bind witli the yogurt and season to taste.
Spoon the humus into a bowl, then moisten