At her Middle Eastern–influenced Cambridge restaurant Oleana, chef Ana Sortun rolls scoops of this velvety hummus in sliced basturma, a dried, cured beef rubbed with spices.
For a less-formal appetizer or snack, though, it’s also terrific served with black olives, chopped plum tomatoes, and warm pita.
|2 cups||dried chickpeas, soaked overnight|
|0.5 cup||extra virgin olive oil|
|3 tbsp||freshly squeezed lemon juice|
|1.5 tsp||cumin, ground|
Cook chickpeas by covering with 8 cups of water and simmering for at least 25 minutes, until very tender. Drain the chickpeas, reserving a tablespoon of water. While they’re still hot, purée in a food processor with butter, olive oil, lemon juice, salt, pepper, and cumin until very smooth and creamy. (It may take a few minutes.) Drizzle with a little melted butter or olive oil, top with chopped tomato and pitted olives, and serve immediately. Serves 8.
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