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 maze table/starter for several or even as a comforting main for 2.
If you are a person who doesn't like hummus can you shout up? No? Nobody? ...
I think I'm yet to meet someone that doesn't like it. Can't say I'm surprised it delicious 'Çoook lezetli' in fact.
How about hot hummus?
You haven't? - You should!
Now there are 1000s of recipes of hummus at our fingertips isn't there, all with varying amounts of tahini sesame paste, flavourings, additions so I guess it's pretty subjective.
For me, chunky trumps smooth every time, although I like the creamy addition of a little of the chickpea cooking water, hummus to me is all about those soft, golden peas or nohut in Turkish, so includes some left hold and I think the sesame paste is a fabulous match but should not be the star of the show. A couple of tablespoons is enough to earn it's a rightful place on stage but always behind the diva of the night!
I favour a little acidic touch in most of my dishes so there's my classic squeeze of lemon juice.
A little heat comes from the garlic, black pepper and paprika and because I truly favour pastırma in my hot hummus I have a little fenugreek. Something special happens to this rich warming dish when fenugreek comes to play and more often than not hot Turkish hummus is my main meal rather than a starter and I'm rather territorial about it!
I chose to use dried chickpeas, soaking them the night before because they're cheaper and I get to choose how much salt and additives I use.
They take a good few hours to cook, but the time doesn't change on how much you cook so you may as well go all in. Cook them, cool them and then bag them up in portions for the freezer. Cooked chickpeas are constantly on hand for quick dishes such as Chickpeas & Sucuk Stew - Sucuklu Nohut Yemeği.
If you like a really chunky hummus get in there with a fork, for middle ground or completely smooth get the blender out, it doesn't take long to come together at all and can be easily taste-tested as you go along.
Sucuk compliments the creamy and chunky chickpea mash, especially with some peppery rocket thrown on at the last minıte and a good drizzle of pomegranate mollases (Nar Ekşisi) just make sure your grabbing the pucka 100% stuff and not the 'sos' which is full of glucose syrups and colourings and flavourings. (More about that here).
Hot Hummus With Turkish Sausage Sucuklu Humus
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|
Turkish Hot Hummus
|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'|
Hot Hummus With Turkish Sausage Sucuklu Humus Directions
- Preheat the oven to 180degrees Celcius.
- Place in a blender most of the chickpeas (Retaining a few tablespoons worth for topping).
- Add to the blender the garlic, tahini, olive oil and chickpea water*.
- Pulse or blend for 10 or so seconds.
- Add the spices and lemon juice.
- Pulse / blend briefly for a chunky texture or longer for a smoother texture.
- Spoon the hummus into an ovenproof serving dish using the back of the spoon to smooth and level it out.
- Cut the sucuk into thin rounds and place on top of sucuk along with the remaining chickpeas.
- Place in the preheated oven and bake for around 15 minutes. When the hummus comes out of the oven sprinkle over the chopped rocket (or alternative greenery) and drizzle on the pomegranate mollases.
- Serve with fresh bread as part of a meze spread of meal or as a comforting dinner for 2.
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