Hummus with Turkish Pastrami
(Pastirmali Humus - Antakya - Mediterranean Region)
1 can of chickpeas (540 ml), washed, peeled*
3 garlic cloves, mashed with salt
Juice of ~1 lemon
3/4 cup tahini (sesame paste)
2 tsp cumin
2-3 tbsp plain Turkish yogurt
Salt for taste
2 tbsp pine nuts
3-4 slices pastirma (Turkish Pastrami), cut in medium size pieces
1 tbsp butter
Mix all the ingredients using a food processor until it is smooth. Add the pine nuts in it, stir.
Melt the butter in a pan. Lightly fry the pastirma pieces. Place the hummus on a serving platter and top with the pastırma. Serve hot as an appetizer with toasted pide slices.
*To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.