by Alexandra Shytsman
YIELD: 3 cups hummus
For the Hummus:
- 1 cup dried chickpeas, soaked overnight, drained, and rinsed
- 1 teaspoon sea salt, divided
- 1 large garlic clove
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup Tahini
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
For the Vegetables and Assembly:
- 1/2 pound parsnips (2 medium), peeled and cut into 1/2″ cubes
- 1/2 pound carrots (2 medium), peeled and cut into 1/2″ cubes
- 1 tablespoon extra virgin olive oil, plus more to serve
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 3 ounces crumbled French goat cheese log
- Chopped fresh herbs (cilantro, parsley, or dill)
- Pita chips
- Place the chickpeas in a medium pot and add 1/2 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.
- Meanwhile, preheat the oven to 400° F.
- 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.
- 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 1/2 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.
- 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, goat cheese, herbs, and a drizzle of oil. Serve with pita chips.