Hummus With Harissa Sauce

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


For the hummus
300 g. (10.6 oz) boiled or canned chick peas (drained)
2 garlic cloves (ground)
1 lemon’s juice
3 tablespoons of virgin olive oil
Sea salt
Freshly ground black pepper
For the harissa sauce
1/2 tablespoon of virgin olive oil
1 garlic clove (ground)
Sea salt
Freshly ground black pepper
Additional cucumbers for serving


Combine all the ingredients of hummus in a food processor and puree till you end up with a thick paste and set aside.
Slice the roasted red peppers and cut them into very small squares.
Chop the chives finely and add to the red peppers.
Add the garlic, olive oil, cumin, salt and black pepper to the red pepper and chive mix, blend altogether.
Slice the cucumbers into 4cm (around 1,6 inches) portions and carve their inside parts without digging through their bottoms.
Fill each one of the cucumber pieces with hummus and place some harissa sauce on top of them.
Garnish with fresh chives.




Helen Pitlick's picture

Serving hummus in hollowed-out cucumbers is insanely cute and clever! What great presentation.


It was a perfect weekend with the sun up in the sky as if the weather makes us, people in İstanbul, a favor to amend the recent cloudy days. No need to say we took advantage of the sunshine and allow ourselves to get the utmost enjoyment out of it by crossing over to the European side to walk around the ancient part of the city. However, we may never have known that everyone was planning the same. Let alone the heavy traffic on the road, there was even congestion on pedestrian sidewalks. I can still hear in my mind the old lady muttering “My good lord! Is there any blessed mortal staying at his home today?”

We were planning to attend the 11th International Istanbul Biennial after a walking tour around Karakoy and Eminonu (Spice Market for sure) and to treat our stomachs with a lavish meal right after feeding our souls thanks to the artistic feast at biennial. The title of the biennial was “What keeps mankind alive?” and scrutinized mainly the politics and economics which are intimately connected in the new world order we have all been living in.

One of the interesting artworks was Mladen Stilinovic’s “Nobody wants to see” and it was based on the fact that the three richest men in the world own as much as six hundred million of the poorest people. The artist visualized this fact by using a bulk of paper containing the number “3”printed six hundred million times and right across that hanging just one piece of paper with only one “3” printed on it. Another exciting point is that he also uses organic materials and food in his artworks which makes me admire him even more.

As for the politics, all time problematic relations in the Middle East region was playing the leading role without letting any other issue to overshadow its magnitude. The artist Jumana Emil Abboud’s video showing a woman’s hand obsessively trying to place the seeds of the pomegranate back into its shell emphasizes the fact that violent displacements cannot be amended easily.

Right after completing the biennial tour, we lost ourselves among Hamdi Restaurant’s special Turkish dishes till our stomachs were full up but even then it was impossible to resist mind blowing desserts of Karakoy Gulluoglu which was our next stop. We got one of the most tempting desserts in the shop with its green color due to lots of pistachio used in it. Its name was “bride’s purse” and I can give my word that I would love to marry anyone coming with that delicious little purse again and again.

A day brimmed with oriental flavors was over but I wanted to keep the taste in my mouth on the next day with a well known eastern recipe, hummus and harissa sauce from North African cuisine on top. As far as the biennial’s question is concerned, “Fine food keeps me alive.” is my answer.




Tuesday, February 23, 2010 - 12:12pm


Related Cooking Videos