Loaded Hummus

I’ll admit that hummus and carrots don't have the most appetizing connotations. Sad snacks and lackluster deli platters come to mind, with premade, underseasoned hummus and wilting carrot sticks. But I promise you, a sad snack this is not. Instead, we’re making the creamiest, most luscious hummus you’ve ever had (thanks to quickly boiling the canned chickpeas with baking soda) and topping it with a mixture of roasted carrots, shallots, and chickpeas that becomes caramelized and sweet in the oven. It’s got loads of texture and flavor, and will impress anyone you serve it to – especially when there’s a glass of Gratsi on the side. 

STEP 1

Place your chickpeas and baking soda in a medium saucepan and cover with water. Bring to a boil and cook for 20 minutes, until chickpeas can easily be smushed between your fingers. Let cool for at least 10 minutes or in the fridge for a few hours. 

STEP 2

Add your cooked chickpeas to a high-speed blender or food processor along with the rest of your ingredients and 2 cubes of ice. Blend, adding ice water as needed to loosen it up and achieve your desired consistency. Taste and adjust seasoning, if needed. 

STEP 3

Preheat oven to 415. Place your carrots, chickpeas, and shallots on a baking sheet, and mix with oil and spices. Use your hands to make sure everything is evenly coated. Bake for 25-30 minutes, tossing every 10 or so minutes, until carrots are cooked through and starting to caramelize and chickpeas are crispy. 

STEP 4

Spread your hummus on a plate. Top with roasted veggies, feta, herbs, and olive oil. Serve with your favorite bread for dipping and scooping.