Just to share some pictures about these two savory bits:
A light salad made with Turkish Beyaz Peynir (feta cheese), tomatoes, Arugula or Roka in Turkish, spring onions, drizzled with an earthy olive oil and Xérès Vinegar from Spain.
My Humus recipe, simply consists in 300-400g soaked overnight and boiled chickpeas (with the outer skin removed for the humus to be smooth), blended with the juice of half a lemon, olive oil, 3 tablespoons of tahin, cumin, salt, sumac and paprika.
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