Unlike hummus, this meze is made from chickpeas mashed with nothing but olive oil, lemon and garlic, giving it a lighter, earthier taste. It makes a light option for a late-night snack.
Soak the dried chickpeas in plenty of water overnight, then drain them the next day.
Put the soaked chickpeas in a pot, cover with fresh water and bring to a boil. Simmer for about 25 minutes until the chickpeas are soft enough to mash between your fingers.
Mash the drained, warm chickpeas together with the olive oil, lemon juice, crushed garlic, cumin and salt using a fork or blender until smooth.
Spread the mash onto a flat plate, sprinkle with finely chopped parsley and pul biber, drizzle with a little more olive oil and serve.
Do not add salt to the water while boiling the chickpeas, as early salting toughens them and slows softening; add the salt during the mashing stage instead.
You can also use canned chickpeas; in that case, skip the soaking and boiling steps and simply bring the drained canned chickpeas to a quick boil in hot water.
Admin DadaGastro · verified in test kitchenİki diş sarımsak bende fazla geldi, ertesi gün ağzımda hâlâ tadı vardı; bir dahaki sefere tek diş kullanacağım. Yine de kıvamı ve limon dengesini beğendim, dört yıldız hak ediyor.
Nohutu geceden ıslatıp sabah haşladım, akşam misafirlere bu ezmeyi yaptım ve blenderle çektiğimde ipek gibi pürüzsüz oldu. Kimyonun dozunu tarifteki bir tatlı kaşığından biraz artırdım, ailemin damak tadına daha çok oturdu.
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