Hummus for dinner? It’s time to take a dip
Hummus plate with carrots
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 hardcooked egg, chickpeas or fava beans, chopped herbs, pine nuts, seasoned ground beef or sauteed mushrooms and onions, plus a 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 step concentrates their flavor and makes them meaty.
Then they are placed, either hot or at room temperature atop a landscape of homemade hummus. You can use store-bought, but it is astoundingly easy to make your own, and it is worth the effort for the fresh, creamy flavor and texture of it.
A finishing garnish with some of the carrot greens adds an intense carrot flavor and welcoming color. 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.
Ellie Krieger is a freelancer.
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