December 13th, 2009 § 0




The origin of  this dip or appetizer is Middle East but today it is known world wide. The main ingredient of this meze is chickpeas. Chickpeas are a good source of protein and zinc as well as they are low in fat. 

This recipe is not a classic hummus recipe, as it has no tahini (ground sesame seed paste) in it. If you like light  food or watching your health, it is just for you! 

  • 1 cup chickpeas
  • 2 cloves garlic
  • 1 lemon juice
  • 1/4 cup extra virgin olive oil
  • salt

for garnish 

  • 1 T. pine nuts
  • 1 pinch of red Urfa pepper or red pepper flakes


Soak overnight in water 1 cup chickpeas. Next day cook in pressure cooker until soft. 

Put the well boiled chickpeas in a food processor. Add extra virgin olive oil, lemon juice, smashed garlic gloves and salt. Mix until it is smooth and thick. 

Pour the hummus onto a serving platter. Garnish with pine nuts and red pepper flakes and chill. Hummus is generally served with pide slices or thin bread. 


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