Oleana’s Warm Buttered Hummus
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 c. dried chickpeas, soaked overnight
¼ lb. butter
½ c. extra-virgin olive oil
2 tbsp. fresh-squeezed lemon juice
Salt and pepper to taste
1 tsp. ground cumin
Additional olive oil or melted butter for serving
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.
134 Hampshire St., Cambridge, 617-661-0505, oleanarestaurant.com.