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. Arrange the mixture into the ovenproof dish. Arrange pastirma pieces all over the hummus.
Preheat the oven to 400 F (200 C) to warm up. Then set the oven to broil (grill). Place the dish on the top rack. Grill the pastrami about 2 minutes.
Serve hummus 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.