This recipe is an adaptation of an unusual humus recipe in Michael Solomonov’s “Zahab: A World of Israeli Cooking”.  This particular hummus is based on butter, rather than the usual tahini, and as the name implies is not Israeli.  It has the consistency of mashed potatoes, but with a nice flavor from the lemon and roasted garlic.

1 cup dried chickpeas

2 tsp. baking soda, divided

1 head of garlic

4 Tbs. butter

1 lemon

olive oil

Aleppo pepper

Salt

The day before, soak the dried chickpeas in water with a teaspoon of baking soda.  The next day, drain and rinse the chickpeas, and put them in a large saucepan.  Add a teaspoon of baking soda and cover well with cold water (4 inches over the chickpeas).  Bring to a boil, reduce to a simmer, and cook until tender, about an hour.  Do not worry about overcooking them.

Meanwhile, cut the top off a head of garlic and place it on a square of aluminum foil.  Sprinkle with olive oil, and then form the aluminum foil into a package.  Place in a 350 degree oven and roast for an hour.  Cool the garlic and remove the roasted cloves from the husk.

Melt the butter in a small saucepan and mix well with the roasted garlic, mashing the garlic into a paste.

Put the cooked chickpeas, the butter and garlic, the juice of one lemon, and some salt into a food processor and whirl until smooth.  Taste to adjust the seasoning.

Place the humus in a shallow baking dish and bake in a 350 degree oven until the top is browned.  Remove from the oven and sprinkle with olive oil and Aleppo pepper.  Serve warm with pita bread.