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Hummus for dinner? It’s time to take a dip

Hummus plate with carrots

- By Ellie Krieger The Washington Post

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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DEB LINDSEY/WASHINGTON POST

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