All Recipes · Appetizer/Starter · Vegan

Mine’s Hummus, Turkish Cypriot Style

Although I come from “that” part of the world, I have never been a huge fan of Hummus. I still pushed myself every now and then and tried making some but each attempt turned into a unique disaster in some unique way. You know the supermarket ones over here are a different story altogether. They are watered down and then thickened with gelatine in most cases and absolutely tasteless too.

One particular Hummus, though, that I remember having a long time ago which was so good that its memory stayed with me until this day. Well, we have been pigging out on this incredible Hummus for the last a few days ignoring everything else on our plates.

The recipe is donated by a dear friend of mine; Mine (pronounced Mee-nay) along with a message celebrating our 10th wedding anniversary. Mine’s mother is Turkish Cypriot and that’s what makes this Hummus different. I hope you enjoy it as much as we do…

1x420gr tin chickpeas, washed and drained (I used Woolworths Select)
4 tbsp tahini (sesame paste)
3 cloves garlic, crushed
Juice of 1 lemon
1/3 cup lukewarm water, add gradually until the desired consistency is achieved
2 tbsp olive oil
1 tbsp chopped continental parsley
1 tsp ground cumin
1 tsp ground sweet paprika

• Process the chickpeas, garlic, tahini paste, lemon juice and the water in a food processor. Scrape the sides and pay attention to the area under the blade –this is usually where you get not so processed bits and pieces.
• Once you are happy with the consistency of the humus, transfer the whole thing into a bowl and add the spices, olive oil and chopped parsley.
• Stir well and serve with bread.

2 thoughts on “Mine’s Hummus, Turkish Cypriot Style

    1. Hi Andrea, lovely to see you here my dear :) Thank you for dropping by. No, I have never tried to freeze Hummus as meze is something you make fresh and eat fresh. I don't think it would work anyway.

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