This is a delicious Turkish hummus recipe. Lovely in summer or winter.

Recipe

Serves 4

Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)

225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can

5ml /1 teaspoon salt – please adjust according to your taste-

60ml/4 tablespoon extra virgin olive oil

30ml/2 tablespoons water

1-2 garlic cloves, crushed – optional-

Juice of 1 lemon

1-2 tablespoon tahini (sesame paste)

5ml/1 teaspoon (or a little more!) ground cumin

To serve:

30ml/2 tablespoons olive oil

1/2 teaspoon red pepper flakes or paprika

1/2 teaspoon ground cumin

Slices of pita bread to serve

Method;

If you are using dried chickpeas, bring to the boil ın a pan of cold water. Simmer for a few minutes, then lower the heat and simmer for 1 hour. After this time they will be soft and easy to mash.

If you are used tınned chickpeas drain the juice and place in a food processor. Blitz together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin. Process until you achieve a soft, smooth paste. Refrigerate until required.

If you would like to have the hummus warm as is the Turkish way, just before serving, warm this mixture in a pan for a couple of minutes. Greek hummus tends to be refridgerated. Another Turkish/Greek difference. In a separate pan, heat the olive oil gently and stir in the red pepper flakes. Combine for a minute or two and let the red pepper flakes infuse to the olive oil. Put the warm hummus in a plate and drizzle the red pepper flakes infused olive oil over the top. This is also delicious wıth pine nuts or fınely chopped frıed liver.  Serve with pita bread.