Tarsus Hummus Product Description and Distinctive Features: Tarsus Humus is a special food that has gained recognition within the region. The first production of Humus in Tarsus began in the 1920s and has continued to the present day. Additionally, traditional Tarsus Humus competitions are organized during the 'Eshab-ı Kehf Hıdırellez Days' to highlight the craftsmanship in product making and to continue preserving cultural heritage. Tarsus Humus has become synonymous with the region and is a very famous dish, with restaurants in the area featuring only Tarsus Humus on their menus.Tarsus Humus is a dish made by crushing cooked chickpeas in a beaten copper bowl. Tahini, lemon juice/salt, garlic, and various spices are added, and it is then topped with hot pepper-infused oil. Optionally, pastirma (cured beef) can be added. The dish is prepared and consumed while hot. In the preparation of Tarsus Humus, tahini made from locally harvested sesame seeds in the Çukurova Region is used.The distinctive feature of Tarsus Humus is the rough texture of the live chickpea paste obtained by crushing the cooked chickpeas with a pestle and the serving of the dish while hot. Additionally, the production of the product at an appropriate viscosity level requires skill. Production Method: 3 kg chickpeas, 2 kg tahini, 1 teaspoon baking soda, 7-9 liters of water, 25 g salt, 15 g citric acid or the juice of 3-4 lemons, 100 g chopped garlic. During the winter season (around 20°C), soak 3 kg of chickpeas in approximately 7-9 liters of water for 9-10 hours, and during the summer season (around 30°C), soak them for 5 hours. Preferably, add 1 teaspoon of baking soda for thorough cooking and wait until it boils on high heat. Once the chickpeas start boiling, remove the foam on top with a skimmer and simmer for an additional approximately 1.5 hours over low heat. After the chickpeas are fully cooked, remove them from the heat, let them rest in their own water for 1 hour, and soften them until they can be easily mashed. The cooked chickpeas are strained, and then, they are crushed 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. Approximately 2 kg of tahini is added to every 3 kg of mashed chickpeas and thoroughly mixed. To dilute the viscous hummus paste, about 1 liter of the water in which the chickpeas were boiled is transferred to another container. In this water, 25 g of salt and 15 g of citric acid are dissolved, or the juice of 3-4 lemons is added. Additionally, 100 g of chopped garlic is added for flavor, and this mixture is combined with the mashed chickpea paste. To prevent the chickpea paste from cooling, losing nutritional value, and sticking to the bottom, it is placed in aluminum pots prepared for the double boiler heating method until served, and placed over low heat. The skill of the person preparing the paste is crucial for achieving the appropriate viscosity of the hummus paste.