Hummus with Sujuk

(Sucuklu Humus)

1 canned chickpeas (540 ml), rinsed, 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

Sujuk:
Sujuk (Turkish Salami), skin removed, sliced
1 tbsp butter

Paprika Sauce:
1 tbsp butter
1/2 tsp paprika
1/4 tsp cayenne pepper

Mix all the humus ingredients using a food processor until it is smooth. Place the hummus on a plate.

Heat the butter in a small skillet, add the sujuk slices. Fry the both sides and turn the heat off. Arrange them all over the hummus.

In the same skillet, melt the butter to prepare the red pepper sauce. Add in the peppers. When it starts bubbling, pour over the hummus. Serve immediately.

Serve the Hummus with Sujuki as an appetizer with small, 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.