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.
- 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.
- 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.
- 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.
- Scoop into a bowl, drizzle with olive oil, and serve with raw vegetables and pita chips for dipping.