Warm hummus with pastırma

Warm hummus with pastırma

Pastırmalı humus

By
From
Istanbul
Serves
4-6
Photographer
Steven Joyce

It’s not unusual to be served hummus warm in Istanbul and it really enhances the garlicky, sesame flavours of the dip. If you’d like to make this vegetarian, just omit the meat.

Ingredients

Quantity Ingredient
2 x 400 g cans chickpeas
pinch cumin seeds
2 garlic cloves, crushed
3 tablespoons tahini
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon salt
2 slices pastirma

Method

  1. Drain and rinse the chickpeas. Place in a pan of water and bring to the boil. Simmer for 2 minutes then remove from the heat and drain again. Toast the cumin seeds for 2 minutes in a dry pan and grind to a powder in a pestle and mortar.
  2. Mix the chickpeas with 120 ml water and all the other ingredients, except the lemon, salt and pastirma. Blitz in a food processor or blender. Taste and gradually add the lemon and salt until the balance of flavours is to your liking – you may not need all of it as some canned chickpeas can be salty.
  3. Meanwhile, chop the pastırma or pastrami quite finely. Fry the meat in a hot dry pan until crisp – this will only take a minute. Sprinkle the flakes of hot meat over the warm hummus and serve straight away.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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