Let’s

Описание: Our Third Recipe: Kettled Hummus!

It's been almost a year and two months since Çiğdem Mater's article "The Mighty Kettle" was published in Bianet. Today, we're thrilled to present HUMMUS, the third recipe in our Let's Kettle It with Çiğdem Mater series, inspired by that very article. "Though we haven't quite mastered tweeting from the kettle yet (our experiments are ongoing), we discovered, during our time in prison, that the humble kettle, previously reserved for boiling water in our kitchens, is, in fact, a 'professional-level' 'cooker'," shared Çiğdem. This revelation led us on embarking on a journey, where women persistently create within the confines of Bakırköy Women’s Prison, turning their production into hope and resistance.

Speaking of hope, we earnestly hope for Çiğdem and all our friends to regain their freedom and step beyond those prison walls at the earliest opportunity!

Our third recipe, Hummus, encapsulates our hope, rightfulness, yearning, resistance, and love. And it's all prepared right in a kettle!

Let's Kettle It with Çiğdem Mater! #KettleIt

*The entire material used in this campaign is prepared by Friends of Çiğdem Mater.

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20 minutes (plus possible 12 hours soaking time and 40 minutes for cooking chickpeas) / easy / 4 servings

Ingredients:
6 tbsp olive oil
300 g chickpeas (fresh or canned)
½ tsp baking soda
1 garlic clove
Juice of 1 lemon
150 g tahini
Salt
1 tsp ground cumin

Preparation:
1. Soak dried chickpeas in plenty of cold water overnight (at least 12 hours).
2. Drain the soaked chickpeas in a PET bottle sieve. Place the chickpeas and baking soda (this helps soften the chickpeas faster) in a kettle, covering them with water. Bring to a boil and cook over medium heat with a slightly open lid for 30-40 minutes until tender. (If you prefer a quicker method, use drained canned chickpeas.)
3. Once the cooking time is over, drain the chickpeas in the PET bottle sieve, reserving about 100 ml of the cooking water. If time allows, remove the outer thin skins from the remaining chickpeas, as it will make the hummus more digestible.
4. Peel and roughly chop the garlic clove.
5. In a ziplock bag, combine the cooked chickpeas, tahini, garlic, lemon juice, 50 ml of cooking water, and 4 tbsp of olive oil. Knead the mixture until a creamy consistency is achieved.
6. Season with salt and ground cumin, adjusting the consistency with more cooking water if necessary.
7. Drizzle the hummus with 2 tbsp of olive oil and serve.