Language:
Recipe
Hummus
Difficulty
Time
30 minutes
In Hatay, hummus is often served as an appetizer, meze, or side dish. Drizzled with some fresh flatbread and good olive oil or roasted butter, this dish perfectly captures the essence of Hatay cuisine.
Ingredients
| 280g | cheackpeas |
| 100ml | water |
| 40ml | lemon juice |
| 50g | tahin, sesam paste |
| 1 tsp. | salt |
| 2 | garlic caves |
| 2 tbspn. | oil |
| 1 tsp. | paprika |
| 1/2 tsp., | sumak |
| 10-15 | cheackpeas |
| a few of | lemon slices |
| sth. | parsley |
Preparation
1
Soak the dried chickpeas overnight and cook for approx. 40 minutes the next day until soft. Drain the chickpeas.
2
Now place the chickpeas, lemon juice, garlic cloves, salt, sesame paste and water in a blender and puree until smooth.
3
Spread the hummus evenly on a plate.
4
Heat the oil in a pan and add the paprika powder, stir and remove from the heat when the oil is bubbling.
5
Spread the paprika-oil mixture over the hummus.
6
Finish the hummus with chickpeas, lemon slices, sumac and parsley.
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