Perfectly Smooth Hummus

Anyone who has travelled to the Eastern Mediterranean or Middle East knows that hummus is ubiquitous. From Cyprus to Egypt and everywhere in between, this popular dip of blended chickpeas and tahini can be found as a starter, mezze, appetiser or side dish, usually shared in groups with strips of toasted pita bread.

I tried a particularly good hummus in Göreme, Cappadocia, the interior region of Turkey best known for its weird and wonderful rock formations as well as for being the number one hot air balloon destination in the world.

Every year, half a million visitors take to balloons in the early hours of the morning to watch what is believed to be one of the most beautiful sunrises in the world. Like a cup of red Rize tea the sun slowly tints the white rock valleys below in shades of ruby and pink, as starlings duck and dive between the hundreds of balloons floating by. With champagne and breakfast provided by most operators, the sky really is the limit!

After a morning ballooning pause for a relaxing lunch inside Dibek, a traditional restaurant and local institution which has stood in Göreme for almost 500 years. The dark wood interior, low tables, Ottoman rugs and black-and-white pictures of moustachioed men lining the walls are testament to a bygone era and make this an ideal spot to reflect on the magic of Cappadocia. You can also enjoy some of the best central Anatolian cuisine here, including perfectly smooth and rich hummus.

Ingredients (2-4 people)

400g chickpeas (if using dried, soak overnight in a bowl of cold water)

1 garlic clove

Juice of 1 lemon

4 tbs tahini paste

2-3 tbs olive oil

Ice water

1 tsp baking soda

1/2 tsp ground cumin

1/2 tsp paprika

Salt

Optional (garnish): Zaatar

Preparation (30min)

1. In a saucepan add the chickpeas and baking soda. Cover with water and bring to the boil. Boil for 20min until the chickpeas are breaking down to touch, drain the chickpeas and rinse under cold water. Set aside.

2. In a food processor add the lemon juice, garlic and a pinch of salt. Blend and let sit for 5min.

3. Add the tahini to the food processor and blend, gradually adding 2 tbs ice water. This will help bring the ingredients together.

4. Add the boiled chickpeas and spices and blend, gradually adding the olive oil. If necessary, add more ice water until it reaches the desired consistency. Add salt to taste.

TIP 1: The baking soda is key to breaking down the chickpeas and making the final hummus silky smooth.

TIP 2: Add more tahini than you think is wise to give the hummus that savoury, nutty flavour.

TIP 3: Remove the green bitter cores of the garlic (this is what gives garlicky breath).

TIP 4: Add roasted red peppers (skins removed) in Step 4 for a roasted red pepper hummus!