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Hummus: The Perfect Recipe

By Alexandra Gagan / October 29, 2014

Hummus LNC

Turkish Hummus is sharply appetising and a main contender to any mezze platter. It can be served with pitta bread, or fresh bread for dipping or even act as a sauce with fried fish and kebabs. Try out this recipe and then send your pictures and reviews to our Twitter!


Soaking overnight + 1 hour cooking + 15 minutes

Serves 4-6


175g chick-peas, soaked overnight (do not use tinned chick peas, as they are ineffective)

2 gloves of garlic, chopped

2 tablespoons tahini paste (optional, but add more oil if not used)

Juice of 1 and a half lemons

1 and a half teaspoons ground cumin

4 tablespoons of vegetable oil

300ml (about 1/2 a pint) of chick pea cooking liquid

Salt and pepper


Rinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion.

Afiyet Olsun!

Recipe taken from www.cypnet.co.uk

About the author

Alexandra Gagan

Editor & Writer of Life North Cyprus. E: [email protected]

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