Lately, I have been obsessed with eating hummus warm, as is popular throughout the greater Middle East. I think I am shooting for a hearty baked hummus I ate in Turkey a few years ago in a stone terrine. We also just received Jerusalem, the new Yotam Ottolenghi cookbook, with a recipe for Israeli hummus masubha — topped with warm whole chickpeas. This hummus is my simpler weekday version of the Ottolenghi recipe. I skipped the steps of soaking overnight and serving with extra tahini. This dish is my absolute favorite lunch with pita, caramelized onions and sauteed greens; microwaved at work, heated properly on a weekend.
Serves 2 or 3