{"id":193840,"title":"Ev Yap\u0131m\u0131 Humus","modified":"2026-10-29T19:45:59+01:00","plain":"Kuru nohut, tahin, limon ve sar\u0131msakla haz\u0131rlanan, \u00fczerine biraz zeytinya\u011f\u0131 gezdirilerek servis edilen Levant usul\u00fc humus bi tahini.\n\n\n\nMasan\u0131n ortas\u0131na bir k\u00e2se humus konur konmaz, daha herkes oturmadan eller uzanmaya ba\u015flar. H\u00e2l\u00e2 s\u0131cak olan Arap ekme\u011finden bir par\u00e7a kopar\u0131l\u0131r, zeytinya\u011f\u0131n\u0131n par\u0131ldad\u0131\u011f\u0131 \u00e7ukura ban\u0131l\u0131r; ard\u0131ndan \u0131l\u0131k nohut ezmesinin limonla canlanan, susamla yumu\u015fayan lezzeti dama\u011fa yay\u0131l\u0131r. \n\n\n\nToz k\u0131rm\u0131z\u0131biber kenarlara renk katar, maydanoz biraz ye\u015fillik getirir, hemen ard\u0131ndan sar\u0131msak kendini hissettirir. Bu kadar p\u00fcr\u00fczs\u00fcz bir ev yap\u0131m\u0131 humusun tad\u0131na bir kez bak\u0131nca markette sat\u0131lanlar olduk\u00e7a a\u011f\u0131r gelir.\n\n\n\nHumusun yan\u0131nda s\u0131cac\u0131k falafeller\n\n\n\nHumus Nedir?\n\n\n\nHumus, ha\u015flanm\u0131\u015f nohutlar\u0131n tahin (susam ezmesi), limon suyu, sar\u0131msak ve biraz kimyonla \u00e7ekilmesiyle haz\u0131rlanan bir ezmedir. L\u00fcbnan'dan Filistin'e, Suriye ve \u00dcrd\u00fcn'e kadar d\u00fcz bir taba\u011fa yay\u0131l\u0131p \u00fczerine zeytinya\u011f\u0131 gezdirilerek mezelerin aras\u0131nda servis edilir: \u00e7i\u011f sebzeler, zeytinler, tur\u015fular, falafeller veya samosalara benzeyen k\u00fc\u00e7\u00fck k\u0131zarm\u0131\u015f b\u00f6rekler.\n\n\n\nTam ad\u0131 olan humus bi tahini, Arap\u00e7ada \u201ctahinli nohut\u201d anlam\u0131na gelir: humus s\u00f6zc\u00fc\u011f\u00fc tek ba\u015f\u0131na nohudu ifade eder. Yaz\u0131m\u0131 \u00fclkelere ve dillere g\u00f6re houmous, hoummous veya hummus olarak de\u011fi\u015fir.\n\n\n\nEkme\u011fe s\u00fcr\u00fclebilen bir ba\u015fka meze, patl\u0131canl\u0131 babagannu\u015f\n\n\n\nOrta \u00c7a\u011f Kahire'sinden L\u00fcbnan Mezelerine\n\n\n\nYak\u0131n Do\u011fu'da yakla\u015f\u0131k 10 000 y\u0131ld\u0131r nohut yeti\u015ftiriliyor, Antik \u00c7a\u011f'dan beri de susam s\u0131k\u0131larak ya\u011f\u0131 \u00e7\u0131kar\u0131l\u0131yor. Humusa benzeyen ilk yaz\u0131l\u0131 tarifler, XIII. y\u00fczy\u0131lda Kahire ve Halep'te yaz\u0131lm\u0131\u015f yemek kitaplar\u0131nda kar\u015f\u0131m\u0131za \u00e7\u0131k\u0131yor. Bu tariflerde nohut ezmesi sirke, otlar, baharatlar ve kuru yemi\u015flerle lezzetlendiriliyor; bug\u00fcnk\u00fc sade h\u00e2linden olduk\u00e7a farkl\u0131.\n\n\n\nG\u00fcn\u00fcm\u00fczdeki tarif, 1885 y\u0131l\u0131nda Halil Sarkis'in L\u00fcbnan mutfa\u011f\u0131na dair bir yemek kitab\u0131nda yer al\u0131yor: ha\u015flanm\u0131\u015f nohut, tahin, limon ve sar\u0131msak bir taba\u011fa yay\u0131l\u0131yor, \u00fczerine zeytinya\u011f\u0131 ve k\u0131y\u0131lm\u0131\u015f maydanoz ekleniyor. Bu tarifteki humus da ayn\u0131 temellere dayan\u0131yor.\n\n\n\nL\u00fcbnan, Filistin ve \u00dcrd\u00fcn'de hem kahvalt\u0131da hem de \u00f6\u011fle yeme\u011finde, \u00e7o\u011funlukla falafelin yan\u0131nda yenir. Genellikle ekmekle al\u0131n\u0131r, ka\u015f\u0131k pek kullan\u0131lmaz.\n\n\n\nBiraz renk ister misiniz? Pancar humusunu deneyin\n\n\n\nHumusun Temel Malzemeleri\n\n\n\n\n\n\n\nHer \u015fey kuru nohutla ba\u015flar. Bir gece suda bekletmek gerekir ama kuru nohut, ancak mecbur kal\u0131nd\u0131\u011f\u0131nda ba\u015fvurulabilecek konserve nohuda g\u00f6re daha lezzetli ve daha p\u00fcr\u00fczs\u00fcz bir humus verir. Islatma suyuna eklenen karbonat, t\u0131pk\u0131 et i\u00e7in kullan\u0131lan karbonat y\u00f6nteminde oldu\u011fu gibi, nohutlar\u0131 ve kabuklar\u0131n\u0131 yumu\u015fat\u0131r.\n\n\n\nTahin, susam tad\u0131n\u0131 ve kremsi dokuyu sa\u011flar. Kavanozda beklerken ayr\u0131\u015f\u0131r; ya\u011f\u0131 \u00fcste \u00e7\u0131kar, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f susam taneleri dibe \u00e7\u00f6ker: tartmadan \u00f6nce iyice kar\u0131\u015ft\u0131r\u0131n ve tad\u0131na bak\u0131n, \u00e7\u00fcnk\u00fc baz\u0131 markalar\u0131n tahini ac\u0131 veya tuzlu olabilir. Taze limon suyu, sar\u0131msak ve biraz kimyon kar\u0131\u015f\u0131m\u0131 tamamlar. Daha zengin bir lezzet i\u00e7in \u00fczerine biraz k\u0131zarm\u0131\u015f sar\u0131msak ekleyerek \u00e7\u0131t\u0131rl\u0131k katabilirsiniz.\n\n\n\nNat\u00fcrel s\u0131zma zeytinya\u011f\u0131n\u0131 asla mutfak robotuna koymay\u0131n, \u00e7\u00fcnk\u00fc \u00e7ekildi\u011finde ac\u0131la\u015f\u0131r. En son, ortadaki \u00e7ukura ve y\u00fczeyine gezdirilir; biraz toz k\u0131rm\u0131z\u0131biber, maydanoz ve birka\u00e7 b\u00fct\u00fcn nohutla tamamlan\u0131r. Humusu almak i\u00e7in s\u0131cak Arap ekme\u011fi kullan\u0131l\u0131r; bulamazsan\u0131z naan da i\u015finizi g\u00f6r\u00fcr.\n\n\n\nP\u00fcr\u00fczs\u00fcz Bir Humus \u0130\u00e7in Teknik P\u00fcf Noktalar\u0131\n\n\n\nNohutlar salatada kullanaca\u011f\u0131n\u0131zdan daha fazla, iyice pi\u015fmi\u015f olmal\u0131: bir nohut tanesi iki parmak aras\u0131nda hi\u00e7 direnmeden ezilmeli. K\u0131s\u0131k ate\u015fte yakla\u015f\u0131k bir saat hafif\u00e7e kaynat\u0131n, ancak s\u00fcreden \u00e7ok yumu\u015fakl\u0131\u011f\u0131na bak\u0131n.\n\n\n\nKabuklar\u0131 soymak \u015fart de\u011fil, ancak en p\u00fcr\u00fczs\u00fcz dokuyu bu \u015fekilde elde edersiniz. Nohutlar\u0131 hen\u00fcz \u0131l\u0131kken sar\u0131msak, limon, kimyon ve tuzla \u00e7ekin, tahini ekleyin, ard\u0131ndan so\u011fuk suyu azar azar ilave edin. Tahin limonla bulu\u015ftu\u011funda kar\u0131\u015f\u0131m bazen koyula\u015fabilir, bu normaldir.\n\n\n\nDaha hafif bir se\u00e7enek, karnabahar humusu\n\n\n\nHumus a\u00e7\u0131k renkli, p\u00fcr\u00fczs\u00fcz ve hafif parlak oldu\u011funda, ka\u015f\u0131kla a\u00e7\u0131lan \u00e7ukur da \u00e7\u00f6kmeden \u015feklini korudu\u011funda haz\u0131rd\u0131r. Buzdolab\u0131nda koyula\u015f\u0131r: servis etmeden \u00f6nce biraz so\u011fuk suyla k\u0131vam\u0131n\u0131 a\u00e7\u0131n ve zeytinya\u011f\u0131n\u0131 son anda ekleyin.\n\n\n\n\n\n\tEv Yap\u0131m\u0131 Humus\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNohutlar\u0131n Islat\u0131lmas\u0131200 g nohut (kuru)1 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonatHumusun Robottan Ge\u00e7irilmesi2 di\u015f sar\u0131msak (taze)60 ml limon suyu (taze s\u0131k\u0131lm\u0131\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon (toz)1 \u00e7ay ka\u015f\u0131\u011f\u0131 deniz tuzu120 g tahin (kavanozunda iyice kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f)180 ml su (so\u011fuk)Sunum ve Servis2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131 (nat\u00fcrel s\u0131zma)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 toz k\u0131rm\u0131z\u0131 biber ((iste\u011fe ba\u011fl\u0131))1 yemek ka\u015f\u0131\u011f\u0131 maydanoz (taze, k\u0131y\u0131lm\u0131\u015f (iste\u011fe ba\u011fl\u0131))Birka\u00e7 nohut (ha\u015flanm\u0131\u015f, b\u00fct\u00fcn (iste\u011fe ba\u011fl\u0131))Arap ekme\u011fi (s\u0131cak)\t\n\t\n\t\tNohutlar\u0131n Islat\u0131lmas\u0131Kuru nohutlar\u0131 bir taba\u011fa veya tepsiye yay\u0131n.Ta\u015flar\u0131, bozuk taneleri ve yabanc\u0131 maddeleri ay\u0131klay\u0131n.Nohutlar\u0131 so\u011fuk su alt\u0131nda iyice y\u0131kay\u0131n.Nohutlar \u0131slat\u0131ld\u0131\u011f\u0131nda hacimleri belirgin \u015fekilde artaca\u011f\u0131ndan b\u00fcy\u00fck bir kaseye al\u0131n ve \u00fczerlerini bolca ge\u00e7ecek kadar su ekleyin.Taneleri ve kabuklar\u0131n\u0131 yumu\u015fatan karbonat\u0131 ekleyin.6 ila 8 saat veya bir gece boyunca suda bekletin.Islatma s\u00fcresinin sonunda taneler belirgin \u015fekilde \u015fi\u015fmi\u015f olur ve parmakla bast\u0131r\u0131ld\u0131\u011f\u0131nda daha kolay ezilir.Nohutlar\u0131n Pi\u015firilmesiIslat\u0131lm\u0131\u015f nohutlar\u0131 s\u00fcz\u00fcn ve \u0131slatma suyundan ve karbonat kal\u0131nt\u0131lar\u0131ndan ar\u0131nd\u0131rmak i\u00e7in temiz suyla birka\u00e7 kez y\u0131kay\u0131n.B\u00fcy\u00fck bir tencereye al\u0131n ve \u00fczerlerini birka\u00e7 santimetre ge\u00e7ecek kadar temiz su ekleyin.Kaynamaya b\u0131rak\u0131n, ard\u0131ndan hafif\u00e7e ve kesintisiz kaynamaya devam edecek \u015fekilde ate\u015fi k\u0131s\u0131n.Pi\u015firmenin ba\u015f\u0131nda y\u00fczeyde olu\u015fan k\u00f6p\u00fc\u011f\u00fc al\u0131n.Nohutlar salatada kullan\u0131lacaklar\u0131ndan daha yumu\u015fak olana kadar pi\u015firmeye devam edin: yeterince pi\u015fmi\u015f bir tane, iki parma\u011f\u0131n aras\u0131nda hi\u00e7 diren\u00e7 g\u00f6stermeden neredeyse tamamen ezilmelidir.Pi\u015firme s\u0131ras\u0131nda su seviyesini kontrol edin ve nohutlar\u0131n suyun alt\u0131nda kalmas\u0131 i\u00e7in gerekti\u011finde s\u0131cak su ekleyin.Pi\u015firme s\u00fcresi nohutlar\u0131n ne kadar beklemi\u015f oldu\u011funa ve \u00e7e\u015fidine g\u00f6re de\u011fi\u015fir: yaln\u0131zca s\u00fcreyi de\u011fil, yumu\u015fakl\u0131klar\u0131n\u0131 da esas al\u0131n.K\u0131vam\u0131 ayarlamak i\u00e7in kullanabilece\u011finiz ha\u015flama suyundan biraz ay\u0131rarak nohutlar\u0131 s\u00fcz\u00fcn.Ayr\u0131lm\u0131\u015f kabuklar\u0131 m\u00fcmk\u00fcn oldu\u011funca temizlemek i\u00e7in taneleri ovalay\u0131n veya nazik\u00e7e sudan ge\u00e7irin.Kabuklar\u0131 \u00e7\u0131karmak iste\u011fe ba\u011fl\u0131d\u0131r, ancak daha p\u00fcr\u00fczs\u00fcz bir k\u0131vam sa\u011flar.Humusun Robottan Ge\u00e7irilmesiNohutlar\u0131 hen\u00fcz \u0131l\u0131kken mutfak robotunun haznesine al\u0131n: \u0131l\u0131k olduklar\u0131nda tahin ve limonla \u00e7ok daha iyi b\u00fct\u00fcnle\u015firler.Sar\u0131msak, limon suyu, kimyon ve tuzu ekleyin.\u0130ri taneli ve homojen bir ezme elde edene kadar robottan ge\u00e7irin.T\u00fcm tanelerin e\u015fit \u015fekilde ezilmesi i\u00e7in i\u015flem s\u0131ras\u0131nda haznenin kenarlar\u0131na yap\u0131\u015fan kar\u0131\u015f\u0131m\u0131 s\u0131y\u0131r\u0131n.Tahini ekleyin ve tekrar robottan ge\u00e7irin.Tahin, limon ve nohutla birle\u015fti\u011finde kar\u0131\u015f\u0131m k\u0131sa s\u00fcreli\u011fine koyula\u015fabilir: bu normaldir.Robot \u00e7al\u0131\u015f\u0131rken so\u011fuk suyu azar azar ekleyin, asla tek seferde d\u00f6kmeyin.Humus a\u00e7\u0131k renkli, p\u00fcr\u00fczs\u00fcz, hafif ve ka\u015f\u0131kla kolayca yay\u0131labilir bir k\u0131vam alana kadar robottan ge\u00e7irmeye devam edin.Tad\u0131na dikkatlice bak\u0131p ayarlay\u0131n: lezzetini canland\u0131rmak i\u00e7in limon suyu, yavan kalm\u0131\u015fsa tuz, susam tad\u0131 eksikse tahin, k\u0131vam\u0131 koyuysa biraz so\u011fuk su ekleyin.Bu ayarlamadan sonra bir ila iki dakika daha robottan ge\u00e7irin: bu ek i\u015flem k\u0131vam\u0131 hafifletir ve daha p\u00fcr\u00fczs\u00fcz hale getirir.Sunum ve ServisHumusu d\u00fcz bir servis taba\u011f\u0131na veya geni\u015f bir kaseye al\u0131n.Bir ka\u015f\u0131\u011f\u0131n tersiyle d\u0131\u015fa do\u011fru yay\u0131n ve ortas\u0131nda hafif bir \u00e7ukur olu\u015fturun.Nat\u00fcrel s\u0131zma zeytinya\u011f\u0131n\u0131 \u00e7ukura ve humusun \u00fczerine gezdirin.Tatl\u0131 toz k\u0131rm\u0131z\u0131 biber, maydanoz ve birka\u00e7 b\u00fct\u00fcn nohutla s\u00fcsleyin.S\u0131cak Arap ekme\u011fiyle servis edin.Taba\u011f\u0131 taze sebzeler, zeytin, tur\u015fu, falafel ve di\u011fer mezelerle birlikte sofran\u0131n ortas\u0131na yerle\u015ftirin.\t\n\t\n\t\tFilistin ve Levant gelene\u011fine uygun bir tahinli humus: konserve yerine kuru nohut kullan\u0131l\u0131r, bir gece suda bekletilir, taneler iyice yumu\u015fayana kadar pi\u015firilir ve kabuklar\u0131 \u00e7\u0131kar\u0131l\u0131r. Tahin ak\u0131\u015fkan ve d\u00f6k\u00fclebilir k\u0131vamda olmal\u0131d\u0131r; zeytinya\u011f\u0131 ise robottan ge\u00e7irirken ya\u011f olarak de\u011fil, servis s\u0131ras\u0131nda \u00fczerine eklenir.\nTahin kavanozda ayr\u0131\u015f\u0131r: susam\u0131n kat\u0131 k\u0131sm\u0131 dibe \u00e7\u00f6kt\u00fc\u011f\u00fc i\u00e7in tartmadan \u00f6nce iyice kar\u0131\u015ft\u0131r\u0131n. Kullanmadan \u00f6nce tad\u0131na da bak\u0131n, markalar aras\u0131nda ac\u0131l\u0131k ve tuzluluk a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck farklar vard\u0131r. Tahin tuzluysa ba\u015flang\u0131\u00e7ta daha az tuz kullan\u0131n ve robottan ge\u00e7irdikten sonra ayarlay\u0131n. Limonu haz\u0131rl\u0131\u011fa ba\u015flamadan k\u0131sa s\u00fcre \u00f6nce s\u0131k\u0131n.\nHumus a\u011f\u0131zda p\u00fct\u00fcrl\u00fc bir his b\u0131rakmad\u0131\u011f\u0131nda, y\u00fczeyi p\u00fcr\u00fczs\u00fcz ve hafif parlak oldu\u011funda, ka\u015f\u0131kla a\u00e7\u0131lan \u00e7ukur s\u0131v\u0131 gibi ak\u0131p kapanmadan \u015feklini korudu\u011funda haz\u0131rd\u0131r. Robottan ge\u00e7irmeden \u00f6nce parmaklar\u0131n\u0131z\u0131n aras\u0131nda s\u0131kt\u0131\u011f\u0131n\u0131z bir nohut h\u00e2l\u00e2 sertse biraz daha pi\u015fmesi gerekir.\nKonserve nohut kullan\u0131yorsan\u0131z iyice y\u0131kay\u0131n ve tercihen robottan ge\u00e7irmeden \u00f6nce temiz suda 15 ila 20 dakika ha\u015flay\u0131n. Sar\u0131msak tad\u0131n\u0131n daha hafif olmas\u0131 i\u00e7in yaln\u0131zca bir di\u015f kullan\u0131n.\nHumusu temiz ve hava ge\u00e7irmez bir kapta buzdolab\u0131nda saklay\u0131n, tercihen 4 g\u00fcn i\u00e7inde t\u00fcketin. So\u011fuduk\u00e7a koyula\u015f\u0131r: biraz so\u011fuk su ekleyip kar\u0131\u015ft\u0131rarak k\u0131vam\u0131n\u0131 a\u00e7\u0131n. Zeytinya\u011f\u0131n\u0131 ve \u00fczerindeki s\u00fcslemeleri servisten hemen \u00f6nce ekleyin.\n\t\n\t\n\t\tAp\u00e9ritifMoyen-orientale","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=193840"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193840\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/193478"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=193840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=193840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=193840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}