Hatay Soil

Hatay hummus; a meze prepared with boiled chickpeas, tahini, water, olive oil, lemon juice, and garlic. It may also contain red pepper, butter, pine nuts, pickles, tomatoes, peppers, parsley, salt, and various spices. On the application of the Hatay Provincial Government dated 03.11.2023, it was registered as a geographical indication by the Turkish Patent and Trademark Office on 06.05.2024 under registration number 1582.

Product Characteristics

Hatay hummus is defined as a meze unique to the province of Hatay. The product varies in terms of ingredient selection, preparation method, and serving styles. It can be prepared plain or served with additions such as a mixture of butter and pine nuts, spices, pickles, peppers, tomatoes, or parsley. In the Hatay region, it is consumed during breakfast, daily meals, and special occasions. The product has a distinctive association with the province of Hatay.

Production Method

The production of Hatay hummus involves the following steps: preparation of ingredients, mixing, and serving:

• Boiled chickpeas are placed in a bowl; at this stage, their skins may be removed.
• Tahini, crushed garlic, lemon juice, and salt are added to the same bowl.
• All ingredients are mixed until they form a homogeneous paste.
• The consistency of the hummus can be adjusted by adding water.
• After the plain hummus is transferred to a serving dish, cumin, crushed red pepper, chopped tomatoes, peppers, pickles, and parsley may be added on top. Finally, olive oil is drizzled over the surface.
• Alternatively, a mixture of pine nuts sautéed in melted butter can be prepared and poured over the hummus.
• The product is recommended to be served cold or at room temperature.

Geographical Boundary and Monitoring

Due to the distinctive association of Hatay hummus with the province of Hatay, all stages of its production must be carried out within the geographical boundaries of Hatay province.

Monitoring procedures are conducted by a monitoring body of at least three members, coordinated by the Hatay Provincial Government and including participation from the Hatay Provincial Directorate of Agriculture and Forestry. Monitoring is carried out at least once a year; additional inspections may be conducted upon complaint or when deemed necessary.

Monitoring results are reported and submitted to the Turkish Patent and Trademark Office. The criteria monitored by the body include:

• Appropriateness of the list of ingredients used in production,
• Compliance of preparation and serving procedures with the established production method,
• Correct use of the term "Hatay Humusu" and the geographical indication emblem.