I just came back from a trip to Istanbul in Turkey, where I had an amazing time and a beautiful weather as well. Of course, I also spent some time discovering and tasting the traditional food!
Among all the yummy dishes I tried, here are some I warmly recommend if you’re heading to Turkey one day: the menemen (traditional Turkish breakfast made with scrambled eggs cooked in sautéed vegetables), the pide (a boat-shaped flatbread a bit like pizza and served with a variety of toppings, often minced meat or spinach and cheese), the su böreği (something in between lasagna and pastry, made from dough softened and cooked with milk and eggs, often stuffed with spinach and cheese), the balik ekmek (a Turkish fish sandwich), the imam bayildi (stuffed aubergines which are to die for), and of course the traditional meze, a range of cold appetizer served in small dishes and to eat with bread!
Since my mind is still a bit in Istanbul today, I chose to share with you the traditional hummus recipe, made from cooked mashed chickpeas, and for which I added a little twist of roasted peppers. Almost nothing else. This recipe is incredibly simple and once you tried it, you will never buy a jar of hummus in the store again. This one takes you only a few minutes to make and tastes so much better! A delicious spread to serve as an appetizer for a dinner with your friends!
Ingredients (Serves 4):
- 14 oz (400g) canned chickpeas, drained
- 1 large red pepper
- 3 tbsp red pepper oil (from the roasted red pepper)
- 1 tbsp tahini
- 1 tsp miso paste
- 2 large lemon (juice)
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp paprika spice (+ some more to decorate)
- 1 tbsp virgin olive oil
- Salt & pepper
1. Preheat the oven on the grill position and when it’s warm enough, grill the red pepper on all sides until the skin darkens. When ready, remove from the oven, lay out in a bowl and cover with a plate. Let it cool for a while and then remove the skin and seeds (remember to keep the oil from the red pepper, you will need it later in the recipe).
2. Mix all the ingredients with a food processor. In order to obtain the perfect consistency (not too thick and without tiny bits chickpeas), slowly add 2 or 3 tablespoons of with the processor turned on until you get a creamy hummus. Season with salt and pepper.
3. Pour the hummus into a bowl, drizzle about one tablespoon of olive oil over the top and sprinkle some paprika.