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Hummus

Hummus​

  • Chickpeas (canned): 400 gr (~14 oz, ~0.9 lb)
  • Tahini: 6 tablespoons
  • Lemon: 1
  • Ice cubes: 6
  • Garlic cloves: 2
  • Extra virgin olive oil: 2 tablespoons
  • Salt: Half teaspoon
  • To garnish:
    • Ground sumac
    • Ground cumin
    • Extra virgin olive oil: 2-3 tablespoons
    • Parsley
  1. Peel the chickpeas by rubbing them in a bowl of water. Skins will float and can be easily removed.
  2. In a food processor, combine peeled chickpeas, garlic, salt, tahini, and olive oil.
  3. Add lemon juice and blend for 7-8 minutes on low-medium speed.
  4. Gradually add ice cubes to keep the mixture cool and smooth.
  5. Blend until creamy, adjusting lemon, tahini, and salt to taste.
  6. Transfer to a serving dish, create a crater with a spoon, and garnish with sumac, cumin, parsley, and olive oil.
  7. Enjoy with lavash or chips!

Hibeş​

Hummus without chickpeas from Antalia

  • 1 cup of tahini
  • 2 lemons juice
  • ½ cup of water
  • 2 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  1. Squeeze lemons and mix it with tahini.
  2. Add cumin and paprika.
  3. Puree 2 cloves of garlic and add to mixture. Hibeş is a great sauce for kebap or you can eat as a dip or mezze.
  4. For toppins you can sprinkle some paprika, cumin and fresh parsley leaves.