Hummus

Hummus

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
250g dried chickpeas
3 garlic cloves, peeled
4 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
6 tablespoons tahini
2 tablespoons thick yoghurt
1 lemon, juiced
sea salt

To serve

Quantity Ingredient
a little sumac and bread

Method

  1. Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas and transfer them to a large saucepan. Cover with plenty of cold water and bring to the boil over medium heat, then reduce the heat to low and simmer for about 1½–2 hours or until tender. Drain the chickpeas in a colander, reserving about 150ml of the cooking liquid to add to the hummus later. Run the chickpeas under cold water as you remove their skins and transfer them to a food processor.
  2. Use a pestle and mortar to pound the garlic cloves and ½ tablespoon sea salt to a paste. Add it to the food processor with the olive oil, cumin, tahini, yoghurt and the reserved cooking liquid and blend to a smoothish paste. Season generously with sea salt, add the lemon juice and blend again. Transfer to a bowl. To serve, sprinkle with some sumac and accompany with bread.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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