Hummus Casserole with Cheese and Butter
(Guvecte Kasarli Humus - Adana)
1 canned chickpeas (540 ml), rinsed, peeled*
1-2 garlic cloves, smashed with salt
2-3 tbsp lemon juice
3-4 tbsp olive oil
3/4 cup tahini (sesame paste)
2-3 tbsp plain Turkish yogurt
2 tsp cumin
1/2 tsp fenugreek
Salt for taste
1 tsp butter, at room temperature, optional
Mozzarella cheese, grated
1 tbsp butter, cut in cubes
Red pepper flakes
Mix all the hummus ingredients using a food processor until it is smooth. Place the hummus in an earthenware cooking pot. Cover with the grated cheese equally.
Set the oven to grill/broil. Place the pot on top rack. Keep until the tops are golden. It takes only a few minutes! Immediately place the butter cubes and sprinkle the pepper flakes over the top.
Serve the Hummus Casserole with Cheese and Butter as an appetizer with toasted Turkish 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