Talkin' Turkey #EnduranceFoodies

Today I'm talking Turkey.
Ok, not literally...but we are gonna get all Turkish on you today.

When I asked Jason at Cook Train Eat Race to participate in the Mediterranean Cuisine #EnduranceFoodies Blog Carnival, I had no idea what country I could get and put my name in the hat for several different countries in the Mediterrenean region; some I knew a bit about and others I know not a single thing, but thought it would be fun to learn.

I ended up with the country TURKEY for the #EnduranceFoodies fun fest! When I started reading about the country of Turkey, I discovered that Turkish cuisine is largely vegetable based in most regions of the country. I was familiar with some dishes such as kebabs but did you know that red lentil soup is popular for breakfast? Me either! I'd totally have lentil soup for breakfast and will be giving this soup a go!

I am a huge hummus fan and we have this on hand at all times. Store bought, homemade, etc. Everyone in this house loves it! It is so easy to make yourself and more economical. Plus, this is one ingredient in my favorite post-hard-day-of-training-recovery meal, a GIANT veggie sandwich (as I talked about earlier this month!!). There is something so satisfying about the layer of flavors and textures and the saltiness of my "sammy", I knew I had to go this direction with the recipe.

Hummus bi Tahina
(Turkish Hummus)

1 large can of chickpeas (I chose organic)
*save a couple whole chickpeas for garnish
1/3 cup sesame tahini
2 large lemons, juiced
1/2 cup* of good quality olive oil
*(more or less may be needed depending on the consistency of the hummus you prefer)
2 cloves of garlic, roughly chopped
salt to taste

garnish:
(I use)
crushed red chili pepper
chopped cilantro

other options:
chopped parsley
paprika
roasted peppers

Drain (reserve the liquid) and rinse the chickpeas and put into a food processor. Add your tahini, juice from the lemons, chopped garlic and a pinch of salt. Process and slowly add the olive oil while blending. Keep blending until everything reaches a smooth, creamy consistency. You may use some of the liquid from the can of chickpeas in addition to the olive oil to bring the hummus to a smooth consistency.

Garnish with chickpeas, chopped cilantro, a sprinkle of crushed red chili peppers and a drizzle of olive oil. I like to let mine sit for a bit to let the flavors blend.

This recipe can easily be doubled. Store any leftovers in the fridge, covered.

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How do I make my favorite recovery Veggie Sammy? You can find one version here but there is always lots of green (spinach, baby lettuces, sprouts), crunch (cuke slices, carrots, red peppers), salty sour pickles and hot from hot sauce, sriracha, or jalapenos and cool creaminess from hummus! I love to add avocado not only for the taste and creamy texture but for the good fats that we need to aid in recovery.

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The other participants in the blog carnival along with their country of choice are as follows:

March 18th

Meg – Lebanon - http://gillmergirl.com

March 19th

Lindsay – Greece - Hummus Flat Bread

Lacy – Israel -  Raisin And Nut Quinoa Bowl

March 20th

Adrienne – Morocco – Chickpea Tagine And Carrot Salad

Donna – Tunisia - Seafood Stew With Quinoa

March21st

Victoria – Egypt - http://obligatorytriblog.blogspot.com/

Jen – Turkey - RIGHT HERE!

March 22nd

Laurie – Albania - http://Outdooradventurecanada.com

Brittany - Spain - http://brittsblogging.wordpress.com