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1
In a medium saucepan, cover the chickpeas in about 8 cups of fresh water.
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2
Bring them to a boil over medium-high heat.
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3
Reduce the heat to medium-low and simmer the chickpeas for at least 25 minutes, until very tender.
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4
Drain the chickpeas and reserve 1 tablespoon of the cooking liquid.
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5
Before the chickpeas cool down, puree them in a food processor fitted with a metal blade, with the 1 stick of the butter.
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6
1/2 cup olive oil, garlic, lemon juice, reserved cooking liquid, cumin, and salt and pepper, until very smooth and creamy.
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7
It may take 3 to 4 minutes, depending on how sharp your blade is.
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8
Let the hummus sit at room temperature for 20 to 30 minutes and then cool it in the refrigerator for at least 45 minutes.
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9
This makes it easier to shape and stuff with butter.
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10
Preheat the oven to 350F.
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11
Cut the 1 1/2 tablespoons of butter into 8 equal, small cubes or rectangles.
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12
Scoop the hummus into 16 balls, about 2 tablespoons each.
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13
Roll the hummus into nice rounds and put your finger in the bottom of each ball to make a pocket for the butter bit.
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14
Stuff a butter bit into the bottom of each hummus ball and seal it by pushing the hummus around it.
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15
You may need to roll it between your hands again to reshape the ball.
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16
Press each ball a little so it flattens slightly.
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17
Wrap a piece of basturma around each hummus ball and place them, with the seam side of the basturma down, onto a heavy baking sheet.
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18
Bake for 8 to 10 minutes, until warm.
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19
Drizzle a little of the remaining 2 teaspoons olive oil over each and then top each with tomatoes and an olive.
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20
Sprinkle with scallions and serve immediately with the bread.
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21
Dip Variation:
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22
After youve pureeed the hummus, place it in a small round casserole or baking dish, but dont chill it.
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23
Using a rubber spatula, spread it in a smooth, even layer.
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24
Top the casserole with the chopped bits of butter and lay the slices of basturma in a round pinwheel pattern, laying each slice from the center to the edge.
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25
Each center slice may overlap a bit.
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26
Bake for 8 to 12 minutes, until warm, and then sprinkle the top with chopped tomatoes, scallions, and olive.
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27
Serve as a dip with crusty french bread or pita bread.
