Author Notes: Inspired by Zahav's Turkish hummus, which was inspired by Ana Sortun's warm buttered hummus at Oleana in Cambridge, MA. Instead of tahini, there's butter—and almost a stick of it. First, you melt the butter with a clove of garlic (use a larger one if you really like garlic, a smaller if you don’t), then blend that into chickpeas and lemon juice. Like any hummus, this is wonderful with pita chips and raw vegetables (especially sassy ones, like radicchio and radishes). But it’s also A+ as a creamy base for meatballs, a topping for a grain bowl, or a smear for a sandwich. Heads up: Because butter solidifies as it cools, this hummus changes in consistency more than its tahini counterpart. It’s best right out of the food processor, while still a touch warm and fairly loose. But it keeps well in the fridge, too—just give it some time to temp up on the counter before you dig in. —Emma Laperruque
Makes: 1 1/2 cups
Prep time: 15 min
Cook time: 5 min
(15.5-ounce) can chickpeas, drained
cup freshly squeezed lemon juice
tablespoons warm water
teaspoon kosher salt, plus more to taste
tablespoons unsalted butter
garlic clove, roughly chopped
- Add the chickpeas to a food processor. Pulse until finely chopped, scraping down the bowl with a bendy spatula as needed. Add the lemon juice, water, and salt. Run the machine until the mixture is as smooth as possible, again scraping down the bowl as needed.
- Add the butter and garlic to a very small saucepan or pot. Set on the stove over low heat and cook until the butter is completely melted. Cut the heat. Use a fork to transfer the garlic to the food processor. Run the machine for a few seconds to incorporate. With the machine still running, slowly stream in the warm butter through the top of the machine.
- Taste the hummus for seasoning. More lemon juice? More salt? You tell me.