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Hot Buttered Hummus with Basturma and Tomato

Hot Buttered Hummus with Basturma and Tomato Recipe

  • 2 cups chickpeas, soaked overnight
  • 1 stick butter, cut into small pieces, plus 1½ tablespoons
  • ½ cup extra virgin olive oil
  • 1 teaspoon finely chopped garlic (about 1 large clove)
  • 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • ¼ pound or 16 thin slices basturma
  • 2 teaspoons extra virgin olive oil or melted butter for garnish
  • 2 plum tomatoes, peeled, seeded, and finely chopped (see Notes)
  • 8 pitted, dry-cured black olives
  • 1 scallion, 1 inch green trimmed from the top, washed, and finely chopped
  • Torn pieces of crusty french bread or pita bread (cut into wedges, torn, or left whole for guests to tear)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 443kcal (22%)
Total Fat 30g (47%)
Saturated Fat 10g (50%)
Cholesterol 40mg (13%)
Total Carbohydrate 32g
Dietary Fiber 9g
Sugars 6g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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