Hummus, Cacik Cucumber Yogurt Dip and and Patlican Ezmesi Smoked Aubergine Dip

Hummus

Serves 4

Ingredients:

250g dried chickpeas

3 garlic cloves, peeled

4 tbsp extra virgin olive oil

½ tsp ground cumin

6 tbsp tahini

2 tbsp thick yoghurt

juice of 1 lemon

sea salt

To serve

A little sumac and bread

Method:

Cacik cucumber yogurt dip

Serves 6

Ingredients:

1 cucumber

3 garlic cloves, peeled

500g thick yogurt

4 tbsp extra virgin olive oil

1 tsp dried mint, plus extra to serve

1 tbsp fresh mint leaves, finely

chopped, plus extra to serve

sea salt and freshly ground

black pepper

To serve

chopped cucumber

Method:

Patlican Ezmesi Smoked aubergine dip

Serves 6

Ingredients:

2 large aubergines

juice of 1 lemon

4 tbsp extra virgin olive oil,

plus extra for drizzling

4 tbsp thick yoghurt

3 garlic cloves, peeled

2 tbsp fresh flat-leaf parsley

leaves, finely chopped

sea salt and freshly ground

black pepper

Method:

Eat Istanbul: A Journey To The Heart Of Turkish Cuisine by Andy Harris is published by Quadrille, and costs £20

Photography: David Loftus