Who doesn’t like a good hummus? Mild, nutty and agreeably versatile, this creamy Levantine dip is a go-to for snacks, spreads and parties. It’s also a wonderful starting point for variations, such as carrot hummus.
Picture your favorite Middle Eastern hummus — the ubiquitous blend of chickpeas, sesame paste (tahini), olive oil, lemon and garlic. Then, send it further west to North Africa, picking up a few more ingredients along the way, such as coriander, mint and harissa, a fiery Moroccan chile paste. Now, add the carrots — but before you do, roast them, softening them to a blending consistency and coloring them with specks of char while coaxing out their ample natural sugars. Give it all a good blitz in a food processor until thick, creamy and smooth. Take a taste — it will be mildly sweet, slightly nutty, a tad smoky and bright with citrus. Scrape it into a bowl and lick the spoon, then decorate the top with a shower of chopped crunchy pistachios and fragrant cilantro. Chances are you will never go back.
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Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay area, where she lives with her Danish husband, two children, a cat and a dog. Lynda studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark.
Dining and Cooking