Hummus with Turkish Pastrami
(Pastirmali Humus - Antakya - Mediterranean Region)
Hummus Ingredients:
1 can of chickpeas (540 ml), washed, peeled*
3 garlic cloves, mashed with salt
Juice of ~1 lemon
3/4 cup tahini (sesame paste)
2 tsp cumin
~100 ml water
Salt for taste
~
2 tbsp pine nuts
Garnish:
3-4 slices pastirma (Turkish Pastrami), cut in medium size pieces
1 tbsp butter
Mix all the ingredients using a food processor until it is smooth. Add the pine nuts in it, stir.
Melt the butter in a pan. Lightly fry the pastirma pieces. Place the hummus on a serving platter and top with the pastırma. Serve hot as an appetizer with toasted pide slices.
*To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.
Labels: Appetizers
4 Comments:
is this hummous realy baked? Im so impressed by the idea!cheers
Hi,
The hummus stays in the oven for only 2 minutes to grill the pastirma. This short period of time doesn't effect hummus:)
this is one of my most favorite dishes we only get it with the set menu at Hasan Kolcuoğlu Adana Kebap Restaurant. i will try this recipe soon and see how it stacks up to the pros! :)
i found it easier to cook and squeeze the chickpeas, like the turkish women here described.....(i live in Istanbul)
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