Salatali hummus (hummus with chopped salad) recipe
 Homemade hummus is incomparable to shop-bought – learn how to make this Turkish mezze dish by chef Hasan Semay. 400g/14oz dried chickpeas, soaked overnight1 tsp bicarbonate of soda120ml/4fl oz ice-cold water120g/4oz ice300g/10½oz tahini½ lemon, juice only2 garlic clovespinch sea salt 400g/14oz dried chickpeas, soaked overnight 1 tsp bicarbonate of soda 120ml/4fl oz ice-cold water 120g/4oz ice 300g/10½oz tahini ½ lemon, juice only 2 garlic cloves pinch sea salt 2 baby cucumber, chopped12 cherry tomatoes, chopped½ small red onion, chopped5g/⅛oz fresh parsley, roughly chopped3 springs fresh mint, roughly chopped½ tsp sumac½ tsp Aleppo pepper (pul biber)½ tsp cumin seeds, toasted and crushed2 tbsp olive oil, plus extra to finish1 lemon, juice only 2 baby cucumber, chopped 12 cherry tomatoes, chopped ½ small red onion, chopped 5g/⅛oz fresh parsley, roughly chopped 3 springs fresh mint, roughly chopped ½ tsp sumac ½ tsp Aleppo pepper (pul biber) ½ tsp cumin seeds, toasted and crushed 2 tbsp olive oil, plus extra to finish 1 lemon, juice only Method To make the hummus, add the chickpeas to a large saucepan and cover with double the amount of water. Sprinkle in the bicarbonate of soda and bring to the boil over a high heat.Once the chickpeas are boiling, the water will start to foam. At this point, drop the heat to medium and gently simmer. Remove the scum if you like but it’s not essential. Cook the chickpeas for 40 minutes until the skins have softened and you can break a chickpea by pinching it between two fingers. Drain the chickpeas and give them a quick wash with some cold water. Remove the skins from each chickpea. The easiest way to do this is to rinse them in a bowl, under a strong tap, gently rubbing them in between your fingers, being careful not to crush them. Once all the skins are removed, add the chickpeas to a blender or food processor. Add the ice-cold water and blend together until the chickpeas start to break down. Pause to add half the ice, then blend until there are no lumps.Add the tahini, the juice of half a lemon and 3 big pinches of salt. Blend again, slowly adding the remaining ice.At this point, you should have a beautiful, silky, loose hummus. If it’s too loose, add a little more tahini to thicken it. Remove the hummus from the blender, grate in the garlic and mix.To make the salad, toss the vegetables and herbs with the sumac, pul biber and toasted cumin and some salt. Add the olive oil and lemon juice and mix together. Spread the hummus on a flat plate, make a well in the middle and stick your salad right on top. Drizzle over a little olive oil to finish. To make the hummus, add the chickpeas to a large saucepan and cover with double the amount of water. Sprinkle in the bicarbonate of soda and bring to the boil over a high heat. To make the hummus, add the chickpeas to a large saucepan and cover with double the amount of water. Sprinkle in the bicarbonate of soda and bring to the boil over a high heat. Once the chickpeas are boiling, the water will start to foam. At this point, drop the heat to medium and gently simmer. Remove the scum if you like but it’s not essential. Cook the chickpeas for 40 minutes until the skins have softened and you can break a chickpea by pinching it between two fingers. Once the chickpeas are boiling, the water will start to foam. At this point, drop the heat to medium and gently simmer. Remove the scum if you like but it’s not essential. Cook the chickpeas for 40 minutes until the skins have softened and you can break a chickpea by pinching it between two fingers. Drain the chickpeas and give them a quick wash with some cold water. Remove the skins from each chickpea. The easiest way to do this is to rinse them in a bowl, under a strong tap, gently rubbing them in between your fingers, being careful not to crush them. Drain the chickpeas and give them a quick wash with some cold water. Remove the skins from each chickpea. The easiest way to do this is to rinse them in a bowl, under a strong tap, gently rubbing them in between your fingers, being careful not to crush them. Once all the skins are removed, add the chickpeas to a blender or food processor. Add the ice-cold water and blend together until the chickpeas start to break down. Pause to add half the ice, then blend until there are no lumps. Once all the skins are removed, add the chickpeas to a blender or food processor. Add the ice-cold water and blend together until the chickpeas start to break down. Pause to add half the ice, then blend until there are no lumps. Add the tahini, the juice of half a lemon and 3 big pinches of salt. Blend again, slowly adding the remaining ice. Add the tahini, the juice of half a lemon and 3 big pinches of salt. Blend again, slowly adding the remaining ice. At this point, you should have a beautiful, silky, loose hummus. If it’s too loose, add a little more tahini to thicken it. Remove the hummus from the blender, grate in the garlic and mix. At this point, you should have a beautiful, silky, loose hummus. If it’s too loose, add a little more tahini to thicken it. Remove the hummus from the blender, grate in the garlic and mix. To make the salad, toss the vegetables and herbs with the sumac, pul biber and toasted cumin and some salt. Add the olive oil and lemon juice and mix together. To make the salad, toss the vegetables and herbs with the sumac, pul biber and toasted cumin and some salt. Add the olive oil and lemon juice and mix together. Spread the hummus on a flat plate, make a well in the middle and stick your salad right on top. Drizzle over a little olive oil to finish. Spread the hummus on a flat plate, make a well in the middle and stick your salad right on top. Drizzle over a little olive oil to finish.