I have been far away from my hometown (Tarsus/Mersin) for ages and you can easily guess what I miss the most (my parents are of course on the top of the list, so let’s say the second thing I miss). Right, special dishes of Tarsus, especially the ones made by mom, the best cook.
Whenever I start to think such things, I become a bit melancholic. Hopefully, I’ve found a way to lessen it. The flavors! You may ask how… When I have the feeling of missing, I try to concentrate on the foods I had in my childhood, decide on one and cook. When I just have the first bite, I’m taken to my childhood home or a part of my hometown. Don’t ask how much I eat to stay there longer… Do you have such feelings? And what solutions did you find?
Today Hummus came out with this feeling. It has even a more special place in my memories. I used to ask mom to make Hummus very often and each time, she tried not to refuse it. But it wasn’t enough for me, so every weekend after my English course, I used to go to one of those restaurants which had just Hummus in their menu. And when I returned home, I had to eat what my mom cooked. I still wonder how I didn’t get fat those days.
Hummus is mostly made by the people living in the South part of Turkey. In fact, it is a common appetizer in the whole country, it’s very usual to see it near a glass of raki. But it’s more common in the South as a main dish or appetizer. If you want to learn this appetizing dish, go on reading.
• 2 cups chickpeas, soaked overnight
• ½ cup tahini (sesame paste)
• ½ cup water
• 2 lemons
• 4 cloves garlic, mashed
• 2 tsp cumin
• 2 tsp salt
• 2 tbsp olive oil
• 2 tsp red pepper or pepper paste
• 1 tsp sumac
• A few leaves of parsley
Boil the chickpeas in a pot until they get soft. Put them in a food processor with ½ cup of that boiling water. Mix them until smooth. Then add tahini, lemon juice, garlic, salt and cumin. Mix again until they combine well. Then put some in a dish.
Now you’ll prepare its sauce. Put olive oil in a pan and when it heats, add red pepper or pepper paste and fry it for just one or two minutes.
Spread this sauce on Hummus with a spoon. Sprinkle sumac on it, put some parsley leaves and serve it with a piece of lemon. Any kind of pickles go very well with Hummus.
After dinner today I had to drink a bottle of mineral water to relax my stomach. Just imagine how much I ate!