Served hot out of the oven this creamy dish with warming, cumin and fenugreek, creamy sesame paste and hot crispy sucuk and crunchy chickpeas served with fresh bread is a great addition to a meze table/starter for several or even as a comforting main for two.
|Category:||Mezes & Appetizers Meat 'Et' Beans & Peas|
|290 Grams Cooked Chickpeas (2 'Su' glasses)|
|2 Cloves garlic|
|2 Tablespoons Chickpea Cooking Water|
|1 Tablespoon Olive oil|
|2 Tablespoons Tahini|
|1/2 Teaspoon Cumin|
|1/4 Teaspoon Fenugreek Powder|
|1 Pinch black pepper|
|1 Squeeze lemon juice|
|200 Grams Butchers sucuk|
|5 Rocket leaves|
|1 Tablespoon Pomegranate Molasses 'Nar Ekşisi'|
Retaining a little of the chickpea cooking waterworks for a creamy and smooth hummus packed with flavour but if prefered or you no longer have it simply up the tahini paste and olive oil by one tablespoon extra of each.
All the chickpeas can be used meze if prefer but they offer a cruncy mouthful if left to crisp up in the oven.
If you don't have a blender or prefer a much chunkier hummus use a fork or potato masher to pulverise the chickpeas and combine the spices with the olive oil, lemon juice, chickpea water in a small bowl before combine with the mashed chickpeas.
I recommend using pure pommegranate mollases and not