POT HUMMUS

MATERIALS

• 2 cups of boiled Hasata Kırşehir Ram Chickpeas
• 1 tea glass of tahini
• 100 g butter
• half a bunch of parsley
• 2-3 pieces of lamb bone
• 3 cloves of garlic
• 6 slices of dry bread
• juice of 1 lemon
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 teaspoon of sumac
• 1 teaspoon of paprika

HOW TO DO POT HUMMUS?

• 1.Boil the Hasata Kırşehir Koçbaşı Chickpeas in bone broth for 1 hour.
• 2.Take the boiled chickpeas in a blender, add tahini, olive oil, garlic, cumin, lemon juice and salt into it and grind it well in the broth until it reaches the consistency of liquid pudding.
• 3.Chop the breads into small pieces and spread them on the serving plate.
• 4.Add the custard-like hummus you prepared on it.
• 5.Burn paprika in butter and pour it over.
• 6.Serve with plenty of parsley, cumin and sumac.
• Enjoy the meal.

Tricks:

• Cook the butter you prepared for the sauce until it turns brown. In this way, your hummus will have a burnt flavor.