Tarsus Hummus Product Description and Distinctive Features: Tarsus Humus is a distinctive dish that has earned acclaim throughout the region. Its production in Tarsus started back in the 1920s and has been maintained continuously ever since. Furthermore, traditional Tarsus Humus contests are held during the 'Eshab-ı Kehf Hıdırellez Days' to showcase the skill involved in its preparation and to help preserve this important cultural tradition. Tarsus Humus has become emblematic of the region and is widely celebrated, with many local restaurants offering exclusively Tarsus Humus on their menus. This dish is prepared by mashing cooked chickpeas in a traditional beaten copper bowl. Ingredients such as tahini, lemon juice, salt, garlic, and various spices are mixed in, and it is finished with a drizzle of hot oil infused with red pepper. Optionally, pastirma (cured beef) can be added. The dish is traditionally served and enjoyed while still hot. In making Tarsus Humus, tahini crafted from sesame seeds locally grown in the Çukurova Region is utilized. A key characteristic of Tarsus Humus is its coarse texture, achieved by crushing the cooked chickpeas with a pestle, as well as the fact that it is served hot. Moreover, achieving the ideal consistency for the dish demands considerable expertise. Production Method: Ingredients: 3 kg of chickpeas, 2 kg of tahini, 1 teaspoon of baking soda, 7-9 liters of water, 25 g of salt, 15 g of citric acid or the juice of 3-4 lemons, and 100 g of chopped garlic. During the winter months (around 20°C), soak 3 kg of chickpeas in approximately 7-9 liters of water for 9-10 hours. In the summer (around 30°C), soak them for about 5 hours. It is recommended to add 1 teaspoon of baking soda to aid in thorough cooking. Bring the water to a rapid boil over high heat, then skim off the foam that forms on the surface. Reduce the heat and simmer gently for roughly 1.5 hours until the chickpeas are fully cooked. Once done, remove from heat and allow the chickpeas to rest in their cooking water for 1 hour to soften further, making them easier to mash. Drain the cooked chickpeas, then crush them with a pestle in a tinned beaten copper bowl called "Humus Tas" (with an average capacity of 3 kg, depth 30 cm, diameter 25 cm) for 10-15 minutes. For every 3 kg of mashed chickpeas, mix in about 2 kg of tahini thoroughly. To thin the thick hummus paste, transfer about 1 liter of the chickpea cooking water into a separate container. Dissolve 25 g of salt and 15 g of citric acid, or alternatively add the juice of 3-4 lemons, into this water. Add 100 g of chopped garlic for flavor and combine this liquid mixture with the mashed chickpeas. To keep the hummus warm, retain its nutritional value, and prevent it from sticking to the bottom, the paste is placed in aluminum pots and heated using the double boiler method over low heat until served. The expertise of the person preparing the hummus is essential to achieve the ideal consistency.