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| Photo: Leyla Kazim / The Cutlery Chronicles |
Prep
Time: 20 minutes Garnish Time: 7 minutes Total Time: 27 minutes
A favourite of Naciye nene’s, humus is
proof that some of the best-tasting things in life are the simplest to make. This
chickpea-based dip is a staple at any Turkish table spread and its fabulous flavour
means the popularity of this dish has extended far beyond its Middle Eastern
origins to be enjoyed globally.
Long before humus was sold ready-to-eat
in the supermarkets or chickpeas came processed in cans, Naciye nene and her
granddaughters were making this at home using dried chickpeas. These were
either soaked overnight or fast-cooked using a pressure cooker. Once cooled,
the outer skin of each chickpea was individually removed, before the peas were
ground using a hand-powered mixer. The chickpeas were then mixed with the
ingredients in a pan, constantly stirring over a low heat until the taste was
right and the consistency medium-thick.
Turks will always bring out the humus
when charcoal grilling kebabs in the garden. But it’s not just the perfect accompaniment
for meat; humus compliments so many foods. It’s ideal for vegetarians wishing
to dunk in a crisp crudité. It can act as a replacement for butter or
mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with
warm pide or flatbreads.
Today, the perfect humus can be rustled
up with just six ingredients and requires no cooking – only a food processor. For
those more adventurous among you, use this recipe as a solid base from which to
experiment with more flavours and spices such as cumin, coriander seeds, dried
chilli flakes, or blended with red pepper, sun-dried tomatoes, or caramelised-onion.
Ingredients
– serves 6-8 as a starter:
2 x 400g cans of chickpeas (reserve the liquid
and a few chickpeas for decoration)
4 tsp tahini (sesame seed paste)
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus
extra for drizzling)
3½ tbsp freshly squeezed lemon juice
To garnish:
Paprika
Chopped coriander or parsley leaves
Black olives (optional)
Pide
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| Photo: Leyla Kazim / The Cutlery Chronicles |
Preparation:
1. Rinse the chickpeas in
cold water and tip into the food processor.
2. Add the tahini,
crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid
from the cans. Turn on the food processor and slowly pour in the oil while it
runs.
3. When the mixture is
fully combined, smooth and the taste to your satisfaction (add in more salt or
lemon juice if needs be), tip it into a serving dish.
4. Drizzle with some more
extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with
paprika and finely chopped coriander or parsley leaves, for colour. Add a few
black olives to garnish too.
5. Warm some pide bread, cut into finger strips and
tuck in. Afiyet olsun!
With thanks to T-VINE’s food and restaurant critic Leyla Kazim
for her humus recipe, words and photos, which were also featured by Jamie
Oliver. For more fabulous food recipes, visit Leyla’s blog,
www.thecutlerychronicles.com or follow her on Twitter: @LeyLaLaa.
