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Warm Butter Hummus
Ingredients
Directions
Ingredients
2
cans chickpeas (or 3 cups freshly cooked chickpeas)
Jump
2
cloves garlic, smashed and peeled
Jump
3 tbsp
freshly squeezed lemon juice plus ½ teaspoon freshly grated zest
Jump
½ tsp
ground cumin
Jump
1 tsp
kosher salt
Jump
6 tbsp
butter, melted
Jump
6 tbsp
olive oil (plus additional, for drizzling)
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Warm Butter Hummus

This is a riff on Ana Sortun’s warm buttered hummus. She uses more butter and olive oil than the recipe calls for (believe it or not) and also garnishes the dip with a kind of cured meat called basturma before baking it in the oven. As you can see, I’m not doing that here, but it’s still delicious. It is even better with freshly cooked chickpeas (I use a pressure cooker), but I rarely make it that way.

3 cups

  1. Dump the chickpeas and their liquid into a microwave-safe bowl and microwave them until they’re hot (2-3 minutes). Drain the chickpeas and reserve ½ cup of the liquid.
  2. In the bowl of a food processor fitted with the steel blade (or in a blender), whir together the chickpeas, 3 tablespoons of the reserved liquid, the garlic, the lemon juice and zest, the cumin, and the salt.
  3. With the motor running, drizzle in the butter and oil and process until creamy and light. Add another tablespoon or two of the chickpea liquid if the hummus seems too stiff. Taste it and add more salt, lemon juice, lemon zest, or garlic if the flavor needs a boost.
  4. Scoop into a bowl, drizzle with olive oil, and serve with raw vegetables and pita chips for dipping.

Catherine Newman

Catherine Newman blogs about cooking and kids at Ben and Birdy. She’s the author of the books Catastrophic Happiness and Waiting for Birdy, and she edits the award-winning nonprofit kids’ cooking magazine ChopChop.