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
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
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
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