Saturday, 7 June 2008


Hi, this is the spicy version of Turkish humus, but if you are not keen on chillies, use cumin powder instead.

  • 100 g cooked chickpeas
  • 2 fat cloves of garlic, chopped
  • 1 tsp hot chilli powder
  • 200 ml runny tahini ( sesame seeds paste )
  • 100 ml olive oil
  • Juice of 2 lemons, about 100 ml
  • Salt to taste
  • 1 tsp sesame seeds
  • 2 tsp olive oil
  • 1 tsp sweet paprika or chilli powder
First put chickpeas, garlic, and chilli powder in a blender or food processor and pulse it several times. Then add tahini, lemon jucice, olive oil and salt. Let it turn until the mixture becomes creamy. Transfer humus on a serving plate. Sprinkle with sesame seeds , set aside.
Heat 1 tsp of olive oil in a small frying pan, add the paprika and pour over humus. Decorate with olives or pickles and parsley leaves just before serving.

If you think the texture is too thick for you, add more olive oil .
To use drained can chickpeas is fine for humus.
You can add some natural yogurt or creme fraiche if the humus too thick for dipping.

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