Hot Buttered Hummus with Basturma and Tomato Recipe

Name: Hot Buttered Hummus with Basturma and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpeas, soaked overnight; 1 stick butter, cut into small pieces, plus 1 1/2 tablespoons; 1/2 cup extra virgin olive oil; 1 teaspoon finely chopped garlic (about 1 large clove); 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 2 teaspoons ground cumin; Salt and pepper to taste; 1/4 pound or 16 thin slices basturma; 2 teaspoons extra virgin olive oil or melted butter for garnish; 2 plum tomatoes, peeled, seeded, and finely chopped (see Notes); 8 pitted, dry-cured black olives; 1 scallion, 1 inch green trimmed from the top, washed, and finely chopped; Torn pieces of crusty french bread or pita bread (cut into wedges, torn, or left whole for guests to tear)

Servings: persons

2 cups chickpeas, soaked overnight
1 stick butter, cut into small pieces, plus 1 1/2 tablespoons
1/2 cup extra virgin olive oil
1 teaspoon finely chopped garlic (about 1 large clove)
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
2 teaspoons ground cumin
Salt and pepper to taste
1/4 pound or 16 thin slices basturma
2 teaspoons extra virgin olive oil or melted butter for garnish
2 plum tomatoes, peeled, seeded, and finely chopped (see Notes)
8 pitted, dry-cured black olives
1 scallion, 1 inch green trimmed from the top, washed, and finely chopped
Torn pieces of crusty french bread or pita bread (cut into wedges, torn, or left whole for guests to tear)

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

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chickpeas, soaked overnight, 1 stick butter, cut into small pieces, plus 1 1/2 tablespoons, 1/2 cup extra virgin olive oil, 1 teaspoon finely chopped garlic (about 1 large clove), and more.

Yes, Hot Buttered Hummus with Basturma and Tomato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Buttered Hummus with Basturma and Tomato

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