I’ve been making this for over twenty five years and somewhere along the way my memory switched it to ‘Lebanese hummus’ until I checked yesterday. Strange thing, the memory.
I’ve heard that it’s possible to buy authentic, traditional Turkish yoghurt in the Green Lanes area of North London, if you know who, where and how to ask. The yoghurt comes in wide mouthed clay pots with a parchment lid. Removing the lid reveals the thick, naturally occurring crust which is broken to get to the creamy yoghurt. It is this crust which makes it unacceptable to the British food hygiene authorities, making it very much an underground product.
1 tin chick peas
2 dessertspoons yoghurt
juice of half a lemon
1 level teaspoon ground cumin
2 or 3 cloves of minced garlic
A little sea salt and fresh ground black pepper
The chick peas need to be soft enough to crush between finger and thumb. Even tinned peas benefit from 10 minutes or so in boiling water.
If you have a processor or blender, chuck in the drained peas and pulse to a paste, adding the other ingredients before scraping into a bowl and adding salt and pepper to taste.
I find that a few minutes seeing to with a potato masher, then a fork, does not give a perfectly smooth finish but is quite acceptable. The potato masher also holds back most of the pea skins.
It is easier, if making by hand, to put your yoghurt in the bowl first, adding the cumin, garlic and lemon then stirring in the mashed peas. Add salt and pepper little by little, stirring well, until you are satisfied.
It is best left a day or so after making before eating and will keep for several days in the fridge.
Top with a swirl of olive oil before serving.
Optional ingredients can include chopped parsley or mint and a pinch of paprika or chilli powder.
Experiment, adjust the ingredients and make a note of them when you are happy.