Tarsus Soil

Tarsus hummus is a traditional dish associated with the Tarsus district of Mersin Province, consumed hot and characterized by local features in its production technique and presentation. The product is based on the process of crushing cooked chickpeas with a mallet in a hammered copper bowl, then achieving a specific consistency by mixing with tahini and other ingredients. Tarsus hummus has been registered as a geographical indication under Law No. 6769 on Industrial Property, with its geographical boundary limited to the Tarsus district of Mersin Province.

Historical Background

It is stated that the production of hummus in Tarsus began in the 1920s and has continued uninterrupted to the present day.^【1】 Over time, the product has become one of the distinguishing elements of Tarsus culinary culture. Traditional Tarsus hummus competitions held during Hıdırellez festivities at Eshab-ı Kehf contribute to preserving the craftsmanship involved in its preparation and the cultural transmission of this tradition.

Tarsus Hummus (Culture Portal)

Geographical Indication and Legal Status

Tarsus hummus has been registered as a geographical indication of the designation of origin type. The application was submitted on 26 May 2017 and the product was officially registered on 1 November 2017. The registering institution is the Tarsus Chamber of Commerce and Industry. The geographical boundary is defined as the Tarsus district of Mersin Province. The product’s use is regulated through branding.

Product Definition and Distinctive Characteristics

The product is based on a coarse-textured chickpea paste obtained by crushing cooked chickpeas with a mallet. The hummus mixture is prepared by adding tahini, lemon juice or lemon salt, garlic, and salt, and is served hot. Drizzling heated oil and crushed red pepper on top, and optionally adding pastırma, are common presentation methods.

Distinctive characteristics of the product include crushing the chickpeas with a mallet rather than a machine, preserving the coarse texture, requiring skill to achieve the appropriate viscosity, and serving it hot.

Production Process

Raw Materials Used

The primary raw materials for Tarsus hummus are chickpeas, tahini, lemon juice or lemon salt, garlic, salt, and water. Tahini derived from local sesame varieties harvested in the Çukurova region is preferred.

Preparation Stages

Chickpeas are soaked in water for periods depending on the season, then boiled and allowed to rest. The cooked chickpeas are crushed with a mallet inside a tin-coated hammered copper bowl. After crushing, tahini and other ingredients are added to prepare the hummus paste. The paste is kept warm using a bain-marie method to prevent cooling and preserve its nutritional value.

Presentation Method

Tarsus hummus is served with hot sauces made from olive oil, sunflower oil, or butter. Tahini is drizzled over the surface, and the central temperature of the dish is expected to be approximately 65 °C. The product is consumed fresh and is typically served with bread.

Physical and Sensory Characteristics

The product must not contain foreign odors or flavors. There should be no signs of surface drying, and spices must be evenly distributed. The texture must be neither too runny nor too thick, and should leave a soft sensation in the mouth. Serving the product hot is defined as a fundamental characteristic.

Inspection and Control

Inspections are carried out by a control body composed of representatives from the Municipality, the District Directorate of Agriculture, and the Chamber of Commerce, under the coordination of the Tarsus Chamber of Commerce and Industry. Inspections assess adherence to production methods, consistency, presentation style, and compliance with the geographical indication.