Creamy Whipped Hummus with Fried Chickpeas

American supermarket hummus tends to be a sad imitation of the hummus eaten in Israel. There, it is eaten warm and has a smooth, almost sour cream-like consistency. That’s because it is made from freshly cooked, still-hot chickpeas that are pureed for several minutes. Starting with dried chickpeas also is essential to the fresh taste and ultra-creamy texture of this hummus. Small chickpeas work best; aim for no larger than a green pea. If you only find larger chickpeas, cook them until starting to break down, or 10 to 15 minutes longer. In Israel, hummus gets garnished with a variety of toppings—from spiced ground beef to soft-cooked eggs. For a crispy contrast, we add fried chickpeas.