Yeni Rakı tables include many ethnic delicacies, along with popular recipes. Hummus is a dip made of chickpeas, from Levantine cuisine. As the country of origin of this dip is still on debate, hummus has been recognized and served in Middle Eastern and Mediterranean tables for ages. Hummus can easily be found in stores around the globe. However, once you make this creamy hummus yourself, you will not want to eat store-bought hummus anymore. Here is the recipe:

​​​​​Ingredients:

• A bowl of chickpeas

• Extra virgin olive oil

• 2 cloves of garlic

• 100 ml tahini

• 1 lemon

• 2 tsp of salt

• Cayenne pepper

Method: 

Place chickpeas in a large bowl and cover them with 5-6 glasses of cold water and leave them to soak overnight. Next day, drain the chickpeas. Place them in a medium saucepan, add 3 glasses of water, 2 tsp of baking soda and boil the chickpeas about 30-40 minutes. Cool enough the chickpeas and peel them. Peeling the chickpeas makes your hummus smoother. Place the peeled chickpeas in a food processor, blend them a full minute. Then add 3 tbsp of olive oil, 2 cloves of crushed garlic, 100ml tahini, juice of a lemon, 2 tsp of salt and continue to blend. Add olive oil or 1-2 tbsp of water until you get the ​very smooth and creamy result. Taste and add salt or lemon, if needed. Place the hummus in a bowl, drizzle it with extra virgin olive oil and sprinkle with cayenne pepper.​

 Serve with pita wedges or tortilla chips.

 Share, savour, enjoy!