Oleana’s Warm Buttered Hummus

By Maggie Brooks | Boston Magazine |

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.

  • Stephanie

    Really?? Hummos is supposed to be healthy – that is WAY too much unhealthy fat. I’ve never even heard of it made with butter – only olive oil, and a couple tbsps at that! Yuch.

  • MC Slim

    I suspect you would be similarly horrified by the amount of butter, cream and other animal fats in most dishes served in restaurants. It’s the most common technique going for differentiating their fo