A creamy Southeastern Anatolian meze made with boiled chickpeas, tahini and lemon. A staple of Gaziantep and Şanlıurfa tables, hummus is served finished with olive oil and red pepper flakes.
Drain the boiled chickpeas, setting aside a small portion for garnish, and put the rest into a food processor.
Blend the chickpeas, tahini, lemon juice, garlic and olive oil in the food processor until smooth; if needed, add some of the chickpea cooking water to get a creamy consistency.
Add the cumin and salt and blend one last time, taste and adjust the lemon or salt as needed.
Transfer the hummus to a serving plate and create a swirled surface with the back of a spoon, drizzle with olive oil and sprinkle with red pepper flakes to serve.
Important: Boiling the chickpeas well, until soft enough to mash, is essential for the hummus's texture; firm chickpeas won't give a smooth result. Allergen: contains sesame (tahini). Hummus can be kept in a sealed container in the refrigerator for 2-3 days.
If you peel the skins off the chickpeas before processing them in the food processor, the hummus takes on a smoother, velvety texture.
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