Home Recipes Salads & meze Hummus – creamy chickpea purée
From our kitchenHummus – creamy chickpea purée
Hummus belongs on every meze platter in Turkey as in the whole Middle East. With tinned chickpeas and good tahini it is ready in 15 minutes – the secret to the creamy texture is ice water.
Method
Drain and rinse the chickpeas, set a handful aside for garnish.
Blend tahini with lemon juice and garlic for 1 minute until creamy.
Add chickpeas, cumin and salt, blend and gradually add ice water until the purée is smooth and fluffy.
Spread on a plate, drizzle with olive oil and garnish with chickpeas, pul biber and parsley.
Tip from the storeOur tahini from roasted sesame is mild – for the creamiest version boil the chickpeas for an extra 10 minutes.