This Mersin variation of hummus pushes lemon forward, giving the chickpea spread a brighter eastern Mediterranean lift.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Drain the boiled chickpeas and place them in the food processor with tahini, lemon juice and garlic.
Process the mixture until it becomes smooth.
Add half the olive oil and mix the hummus for a few more turns.
Spread the hummus on a serving plate and make a shallow hollow in the center with the back of a spoon.
Drizzle the remaining olive oil over the top and serve without waiting.
💡 Tip: Removing as many chickpea skins as possible gives a smoother result.
🍽️ Serving suggestion: Serve with olive oil and sumac sprinkled over the top and warm pita on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~186
kcal calories
7
g protein
17
g carbs
10
g fat
4.1g
Sugar
6.7g
Fiber
12.9mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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