Chef's Tip
For the silkiest hummus texture, remove the skins from cooked chickpeas before blending. After cooking, rinse them under cold water and gently rub between your hands to loosen the skins, which will float to the top and can be easily discarded.
Instructions
- If using dried chickpeas: Place soaked chickpeas in a large pot with baking soda. Cover with water by 2 inches and bring to a boil. Reduce heat and simmer until very tender, about 45-60 minutes. Drain, reserving some cooking liquid.
- If using canned chickpeas: Drain and rinse thoroughly.
- In a food processor, combine chickpeas, garlic, tahini, lemon juice, ice water, cumin, and salt. Process until very smooth, about 5 minutes, adding more ice water if needed for a silky consistency.
- With processor running, gradually add softened butter and 3 tablespoons olive oil. Continue processing until extremely smooth and light.
- Transfer hummus to a medium saucepan and warm over low heat, stirring occasionally, just until heated through. Add a splash of reserved cooking liquid or water if it becomes too thick.
- Meanwhile, in a small skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add tomatoes and cook until slightly softened, about 2 minutes. Add olives and warm through, about 1 minute more.
- Spread the warm hummus onto a serving platter, creating a well in the center with the back of a spoon.
- Arrange basturma slices, warm tomatoes, and olives over the hummus.
- Drizzle with additional olive oil, sprinkle with parsley and Aleppo pepper, and serve immediately with warm pita bread.
Plating
Spread the warmed hummus on a large, shallow bowl or plate, creating a well in the center with the back of a spoon. Arrange the basturma slices in a loose pile in the center. Scatter the warm tomato and olive mixture around the basturma. Drizzle generously with olive oil, allowing it to pool slightly in the well. Finish with a sprinkle of chopped parsley and Aleppo pepper. Serve warm pita bread on the side or tucked around the edge of the plate.
Storage & Reheating
The hummus base (without toppings) can be refrigerated for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to maintain the smooth consistency. Add the toppings just before serving. The tomato and olive mixture can be prepared up to 1 day ahead and refrigerated; bring to room temperature before using.
About This Recipe
This warm buttered hummus draws inspiration from Oleana's innovative approach to traditional Mediterranean ingredients. The addition of butter—unusual in traditional hummus—creates exceptional richness and depth. The combination of cured meat, acidic tomatoes, and briny olives transforms a humble spread into a sophisticated main course with layers of flavor and texture that honor both tradition and creativity.