Chickpea Purée
The famous and sought after Humus needs no introduction. Always superior when home-made.
1 1/2 cups dried chickpeas (1 - 5 cloves of garlic) optional
about 3 cups cooked 2 1/2 teaspoons red pepper (mild or hot or combination of both)
3 cups water salt to taste
1 medium onion 1/3 to 1/2 cup lemon juice
3/4 - 1 cup cup sesame seed purée (tahin) (2 Tablespoons finely chopped parsley) for decoration
1/4 cup olive oil
Soak the chickpeas overnight in a large pan with 1 Tablespoon of salt and 6 cups of water. Drain and rinse to remove the salt.
Cook the chickpeas and the whole onion, in water to cover, until they become VERY soft and easily mashed between the fingers. This may take as long as 2 1/2 hours, depending on the freshness of the dried chickpeas. Strain off the liquid (which you could save for soup). Place the cooked chickpeas in the processor. Add sesame purée with the oil and process to a smooth paste. Add the (garlic), red pepper and salt to taste. Blend well. Add 4 Tablespoons of the lemon juice and taste before slowly adding more - it is an individual preference.
TO SERVE:
Cold: Spread on a serving platter and sprinkle with the chopped parsley.
Hot: It is often served hot in Southeastern part of Turkey. Spread 3/4 cup of warm purée on a small plate. Brown
1 Tablespoon pine nuts in 2 Tablespoons of butter, slightly browning the butter. Pour hot over the top. Serve
immediately.
In the southeastern area of Turkey, the flavor changes. Spread the warm purée over a platter. Finely chop 5 - 6
slices of pastirma (pastrami, bacon or any spicy meat - not sausage). Add to hot butter with a good pinch of cumin.
Cook a few minutes then pour over top of the warm chickpeas.
Finger Food: Reduce the lemon juice. Place the mix in the refrigerator and allow to harden. Increase the amount of
finely chopped parsley. Taking small portions, form into balls and roll in the parsley.
To add extra excitement - make the balls smaller and pile them on top of each other to creat the appearance of a
bunch of grapes. Use a parsley sprig for the stem.
ENJOY!
1 1/2 cups dried chickpeas (1 - 5 cloves of garlic) optional
about 3 cups cooked 2 1/2 teaspoons red pepper (mild or hot or combination of both)
3 cups water salt to taste
1 medium onion 1/3 to 1/2 cup lemon juice
3/4 - 1 cup cup sesame seed purée (tahin) (2 Tablespoons finely chopped parsley) for decoration
1/4 cup olive oil
Soak the chickpeas overnight in a large pan with 1 Tablespoon of salt and 6 cups of water. Drain and rinse to remove the salt.
Cook the chickpeas and the whole onion, in water to cover, until they become VERY soft and easily mashed between the fingers. This may take as long as 2 1/2 hours, depending on the freshness of the dried chickpeas. Strain off the liquid (which you could save for soup). Place the cooked chickpeas in the processor. Add sesame purée with the oil and process to a smooth paste. Add the (garlic), red pepper and salt to taste. Blend well. Add 4 Tablespoons of the lemon juice and taste before slowly adding more - it is an individual preference.
TO SERVE:
Cold: Spread on a serving platter and sprinkle with the chopped parsley.
Hot: It is often served hot in Southeastern part of Turkey. Spread 3/4 cup of warm purée on a small plate. Brown
1 Tablespoon pine nuts in 2 Tablespoons of butter, slightly browning the butter. Pour hot over the top. Serve
immediately.
In the southeastern area of Turkey, the flavor changes. Spread the warm purée over a platter. Finely chop 5 - 6
slices of pastirma (pastrami, bacon or any spicy meat - not sausage). Add to hot butter with a good pinch of cumin.
Cook a few minutes then pour over top of the warm chickpeas.
Finger Food: Reduce the lemon juice. Place the mix in the refrigerator and allow to harden. Increase the amount of
finely chopped parsley. Taking small portions, form into balls and roll in the parsley.
To add extra excitement - make the balls smaller and pile them on top of each other to creat the appearance of a
bunch of grapes. Use a parsley sprig for the stem.
ENJOY!