Warm Hummus Topped With Crispy ‘Pastırma’

Drain the chickpeas and rinse them under cold water in a wire strainer until the water runs clear. Put the olive oil in a pan and saute the crushed garlic on low heat until tender, but not browned.

Add the drained chickpeas and enough water to just cover them. Bring to a boil, reduce the heat and cover, leaving the lid on a crack. Let the chickpeas simmer gently until the water disappears, usually 10 to 15 minutes.

When the chickpeas are falling apart, transfer them, together with any remaining liquid, to a food processor. Add the lemon juice, lemon zest, tahini and spices and process them on high until you have a very smooth paste.

Stop a few times during processing to scrape the sides and add some water. Continue processing and adding water until you have the consistency you want. Some people prefer thick hummus while other prefer it softer. You decide.

Empty the hummus into a clay or other oven-proof baking dish. Cover the top lightly with aluminum foil. Bake it in a 350°F oven until it's warmed well through. While the hummus is baking, fry your pastırma or other meat in a small skillet until crispy. Remove the hummus from the oven and sprinkle the top with the crumbled meat and drizzle it with some olive oil.

You can serve your warm hummus the Turkish way, along with other appetizers, or with slivers of pita bread or crackers as a spread or dip. If you plan to serve the hummus later that day, cover it immediately to prevent the top and edges from drying and darkening. If you refrigerate your hummus, keep it air tight and make sure to give it time to warm up to room temperature again before serving.