The meze table — or selection of "little foods" — that greets guests in eastern Mediterranean homes is not only a wonderful tradition for entertaining but a wonderfully varied source of inspiration for feeding oneself in the hot summer months when appetites are not so enormous. And if hummus is already one of the classic staples of "little food" tables, what could be more appealing on the very hottest and most humid of summer days than a light and fluffy hummus made with yogurt instead of tahini, as in this refreshingly tangy Turkish version adapted from Martha Rose Shulman's Mediterranean Harvest?
This is my contribution to My Legume Love Affair - Second Helping - hosted by Susan of The Well-Seasoned Cook.
|Turkish Yogurt Hummus|
|Recipe by Lisa Turner|
Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Published on August 7, 2008
Light creamy hummus made with tangy yogurt and lemon juice and seasoned with cumin