Warm Hummus with Roasted Root Vegetables and Crumbled French Goat Cheese

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

 

1. 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.

 

2. Meanwhile, preheat the oven to 400ºF.

 

3. 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.

 

4. 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.

 

5. 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.)