Monday, November 5, 2018
Hummous is a delicious favorite dip all around the eastern Mediterranean, it is basicly made with chickpeas and tahini. The trick is about using how much tahini, here you will find my recipe that I first learned from my son's great grandmother who was from Adana where you worship food and is the home town of delicious kebabs. Than created my own with variations on her basics, happy to share here.
Basic Ingredients ;
300 gr chickpeas (dried)
3 cloves of garlic
juices of 3 lemons
3 Table spoons of tahini
2 Teaspoons of powder cumin
1 cup drinking water
Salt to taste
Drops of fine olive oil for serving
Soak the chickpeas in water overnight. Cook them in a pressure cooker the next day until they are very soft, than take off the skins of the chickpeas. In most of the countries if you like it easier you can buy canned chickpeas that are already without the skin.
Crush the garlic, and put all ingredients in a food processor leaving water aside. Depanding on how the texture of the humus is you can add water to make it smooth. If you are using canned chickpeas you will not need to add water. Add drops of olive oil for serving
Beetroot Hummous ;
same ingredients as above add
3 medium sized beets
Bake the beetroots in the oven wrapped with baking paper at 180 degrees Celcicus for 45 minutes.
Peel the skin do as above add the beets into the mixture omit adding water.
Red pepper Hummous ;
same ingredients as the basic hummous
300 gr red peppers
Bake the red peppers in the oven on a baking sheet at 180 degrees Celcicus for 20 minutes, take out the skin and the seeds. Add the peppers into the mixture omit adding water.
Before serving drop a few drops of fine olive oil to the dish.
Afiyet Olsun !