I had always thought of hummus as a healthful but simple dip, eaten as an appetizer or snack or in a pita sandwich -- until my Israeli friends turned me on to the glories of the hummus plate.
They spread a generous amount of the creamy puree on a dish, then top it with any number of satisfying things: sliced hard-cooked egg, chickpeas or fava beans, chopped herbs, pine nuts, seasoned ground beef or sauteed mushrooms and onions, plus a finishing drizzle of good olive oil.
Served as a main course with warm pita alongside, hummus becomes the base for a variety of inspiring and easy meals. The accompanying recipe is a nod to the ever-so-common hummus and baby-cut carrots, prepared and plated so it makes for an extraordinary lunch or dinner. The carrots are roasted whole, with a hint of cumin, salt and pepper, until they are firm-tender and browned. That simple step concentrates their flavor and makes them meaty.
Then they are placed, hot or at room temperature (so you can make them ahead if you'd like), atop a landscape of homemade hummus. You can use store-bought if you prefer, but it is astoundingly easy to make your own, and it is well worth the small effort for the fresh, ultra-creamy flavor and texture of it.
A finishing garnish with some of the carrot greens adds an intense carrot flavor and welcoming color to the dish. A sprinkle of toasted sunflower seeds provides crunchy contrast. The result is a hummus-carrot combo that is more luxurious and fulfilling than you ever imagined the duo could be.
Hummus Plate With Cumin-Roasted Carrots
1 pound bunch of small carrots, greens attached
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon cumin, divided use
Salt and ground black pepper
2 tablespoons lemon juice, divided use
1 small clove garlic, minced
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 tablespoons tahini
3 tablespoons water
1 tablespoons toasted sunflower seeds
Warm pita bread, for serving
Heat the oven to 450 degrees.
Cut the greens off the carrots, leaving about 1 inch of stem attached. Reserve about 1/4 cup of the greens; wash and coarsely chop them to use as a garnish.
Peel the carrots; cut any large ones in half lengthwise. Place the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil; sprinkle with half of the cumin, salt and pepper; then toss to coat evenly. Roast until tender-firm and a little shiny, about 20 minutes. (For more of a roasted look, allow 10 to 20 more minutes' oven time.) Let the carrots cool slightly, then drizzle them with half of the lemon juice.
Meanwhile, make the hummus: Use the flat side of a chef's knife to repeatedly mash together the garlic and 1/4 teaspoon salt, forming a coarse paste. Transfer it to a food processor; add the chickpeas, tahini, remaining lemon juice, the remaining tablespoon of olive oil, remaining cumin and the water; puree until smooth.
To serve, smear each serving plate with hummus. Arrange the roasted carrots on top; they may be served warm or at room temperature. Sprinkle with sunflower seeds, then drizzle each portion with 1/2 teaspoon of the extra-virgin olive oil. Garnish with the reserved greens. Serve with warm pita.
Makes 2 generous servings.
Food on 09/30/2015