taramasalata. hummus

Taramasalata

An important part of every mezze. Traditionally it was always made with white roe – preferably smoked – but nowadays it is actually quite a rare thing to get white roe taramasalata in a restaurant. I was lucky enough to try the white version on my first day in Cyprus, and I agree with locals who say that that is the real thing. The pink roe is great, but not as good as the one made with cod roe.

Ingredients for taramasalata

60 g white bread without the crust
100 g cod roe
25 g peeled shallot
2 tbsp lemon juice
100 ml Oleastro extra virgin olive oil + extra for serving
sea salt to taste
freshly ground black pepper

Prepare taramasalata

Roughly grate the onion and press out all the juice, but save it because you will use it. Discard the onion or use for something else.

Soak the bread, covered with cold water, for 1 minute and then drain immediately, squeezing out the excess water.

Put the onion juice, bread, and roe in a food processor and pulse together until smooth. Add the lemon juice and mix. Let the blender run, and very, very slowly add the oil until well combined and creamy. Season with salt and pepper and add more lemon juice if you wish.

The best is to let it rest for a few hours. Then put it in a bowl, top with olive oil, and serve.

Hummus

No mezze in Cyprus is served without hummus. A creamy paste made from chickpeas. So creamy, so umami, so, so good. I fell in love with hummus a long time ago, but in Cyprus I fell in love once again. They just make it so simple, so special, so tasty.

Ingredients for hummus

chickpeas:
250 g dried chickpeas
1 bay leave
1 shallot onion, peeled
2 garlic cloves, peeled
1 celery stick
sea salt to taste

hummus:
2 tbsp tahini paste
4 tbsp lemon juice
2 garlic cloves, peeled
40 ml Oleastro extra virgin olive oil + some for serving
120‒150 ml chickpea liquid
sea salt to taste
freshly ground pepper to taste

Prepare hummus

Put chickpeas and all the other chickpea ingredients (except salt) into kettle and bring to boil. Lower the heat and boil until ready (1h – 1h30min). Add salt halfway through. When soft, let them cool in the liquid. Then drain but don’t throw way the liquid. Save it.

Place tahini, lemon juice, and garlic into a food processor. Blend until smooth. Add chickpeas, oil, and a ladle of the chickpea liquid. Blend until creamy. Add more chickpea water if necessary. The hummus must be smooth and creamy. Add salt and pepper. Place into a bowl, drizzle with olive oil, and serve.

Recipes and photos: Signe Meirane
Photos taken with Sony alpha 7s