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Humus (Mashed Chick Peas with Tahin)

Sample Dishes from Turkish Cuisine

Humus (Mashed Chick Peas with Tahin)

Chick peas1 ¾ cups300 grams
Water3 cups600 grams
Garlic3 cloves10 grams
Olive oil2/3 cup130 grams
Tahin (sesame paste)½ cup100 grams
Lemon juice2 tablespoons20 grams
Salt2 teaspoons12 grams
Red pepper1 teaspoon2 grams
Parsley1/6 teaspoon10 grams
Sumach½ teaspoon1 gram
Cummins½ teaspoon1 gram


Wash the chickpeas and soak overnight in 2 cups of water. Add 1 more cup of water and cook in pressure cooker for about 1 hour, until the chickpeas are very soft. Remove from cooking liquid, mash and pass through a sieve. Peel the garlic, wash and crush, add it to the chickpeas together with ½ cup olive oil, tahin, lemon juice, salt and ½ teaspoon red pepper. Add ¼ cup of the cooking liquid and mix. Place on a serving dish. Wash the parsley and separate the leaves and use them to decorate the dish, sprinkling sumach and cummins among the leaves. Heat the remaining oil in the pan, add the remaining red pepper and stir a couple of times, turn off the heat and slowly pour over the paste.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy478 cal
Protein14.1 g
Fat32.9 g
Carbohydrates33.3 g
Calcium96 mg
Iron5.24 mg
Phosphorus173 mg
Zinc2 mg
Sodium807 mg
Vitamin A201 iu
Thiamine0.31 mg
Riboflavin0.09 mg
Niacin1.80 mg
Vitamin C3 mg
Cholesterol0 mg


A popular dish from the southern provinces. It is mostly served as an appetizer (meze) at cocktail and tea parties. In some regions boiled potatoes are used instead of chickpeas and is known as the "Potato Humus".