Making warm hummus from scratch can be a little frustrating because of the chickpea skins, which can leave the hummus a little chunkier than we’re used to. Some people even go as far as manually peeling the chickpeas before pureeing them! Warm chickpeas, however, puree easier and result in a smooth texture – no peeling required. Warm hummus is also more appropriate for winter, especially when topped with sweet root vegetables, which take the hummus from snack to meal territory.
Note: Mustard seeds may be hard to find. If you can’t locate them at your store, leave them out.
Recipe by Alexandra Shytsman
For the Hummus:
Makes 3 cups
1 cup dried chickpeas, soaked overnight, drained, and rinsed
1 teaspoon sea salt, divided
1 large garlic clove
¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup tahini
¼ cup extra virgin olive oil
1 teaspoon ground cumin
For the Vegetables and Assembly:
½ pound parsnips (2 medium), peeled and cut into ½” cubes
½ pound carrots (2 medium), peeled and cut into ½” cubes
1 tablespoon extra virgin olive oil, plus more to serve
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
¼ teaspoon sea salt
Freshly ground black pepper, to taste
3 ounces crumbled French goat cheese log
Chopped fresh herbs (cilantro, parsley or dill), to serve
Pita chips, to serve
- Place the chickpeas in a medium pot and add ½ teaspoon salt and enough water to cover by about 2 inches. Cover, bring to a boil, reduce the heat to low, and simmer with the lid ajar until the chickpeas are soft and creamy, 40-60 minutes.
- Meanwhile, preheat the oven to 400ºF.
- On a baking sheet, toss the parsnips and carrots with the oil, cumin and mustard seeds, salt, and pepper. Toss to coat evenly. Spread into a single layer and roast for about 20 minutes, tossing once halfway through cooking, until the vegetables are golden brown. Set aside.
- Reserve 1 cup of the chickpea cooking water and drain the chickpeas. Transfer the hot chickpeas to a food processor and add the garlic, lemon juice, tahini, oil, cumin, and the remaining ½ teaspoon of salt. Puree until completely smooth, about 2 minutes, scraping down the sides of the food processor as needed. If a thinner consistency is desired, blend in a bit of the reserved cooking water. Taste and adjust seasonings if needed.
- To serve, divide the hummus among 2 serving dishes and make a well in the center using the back of a tablespoon. Top with the roasted vegetables, French goat cheese, herbs, and a drizzle of oil. Serve with pita chips. (Leftover hummus may be refrigerated in an airtight container for up to 5 days.)