Mersin Style Warm Hummus
Quick answer
Mersin style hummus is served warm, topped with pan-fried pastırma in butter and a dusting of cumin. To achieve the authentic flavor, the chickpeas must be smoothly pureed and served warm.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~320 kcal
- Difficulty
- orta
mersin style hummus · hot hummus recipe · hummus with pastırma
35 dk · 4 servings · 320 kcal
Ingredients
- 2 cups boiled chickpeas
- 3 tablespoons tahini
- 2 cloves garlic (minced)
- Juice of half a lemon
- 1 teaspoon cumin
- 1/2 tea glass warm water
- 50 grams pastırma (cured beef)
- 2 tablespoons butter or olive oil
- 1 teaspoon red pepper flakes
- Salt
Method
- Peel the skins of the boiled chickpeas one by one after rinsing in warm water; this is crucial for a smooth texture.
- Transfer peeled chickpeas to a food processor; add tahini, garlic, lemon juice, cumin, salt, and warm water.
- Process on high speed until the mixture becomes completely smooth and creamy.
- Spread the prepared hummus onto a wide serving plate and create a slight well in the center.
- In a separate pan, melt the butter and gently sizzle the chopped pastırma and red pepper flakes.
- Pour the hot pastırma oil over the hummus and serve warm.
Peeling the chickpea skins ensures the hummus achieves a silky texture just like in restaurants.
FAQ
Why is Mersin style hummus eaten warm?
Mersin style hummus is always eaten warm so that the tahini and chickpea aromas peak and the pastırma fat doesn't solidify.
What happens if we don't peel the chickpeas?
If the skins aren't peeled, the hummus will have a grainy texture and it will be harder to achieve the silky Mersin consistency.
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