Carrot Hummus with Spiced Mushroom & Walnut Crumble

Carrot Hummus with Spiced Mushroom & Walnut Crumble 

Makes roughly 3 ½ cups 

For the Hummus 

430 grams (approx 4 medium carrots), washed and cut to ½” pieces 

3 cloves garlic, smashed 

¾ teaspoon cumin seeds

1 teaspoon coriander seeds 

½ teaspoon chile flake 

10 grams (¼ cup) olive oil, divided 

250 grams (1 ½ cups) cooked chickpeas 

65 grams (¼ cup) tahini 

3-4 tablespoons lemon juice 

75 grams (¼ cup plus 2 tablespoons) water 

Kosher salt 

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Toss the carrot pieces with the garlic cloves, cumin, coriander, chile, 2 tablespoons olive oil, and a few big pinches of salt. Spread onto the prepared baking sheet and cook for 20-25 minutes so the carrots are tender and the garlic is golden brown. 

Transfer the carrots to the bowl of a food processor or blender, scraping all the garlic and seeds into the bowl as well. Add the remaining 2 tablespoons olive oil, chickpeas, tahini, lemon juice, and water. Blend until smooth, scraping down the side of the bowl as needed and adding additional water or lemon juice as needed. Season to taste with salt and lemon and set aside or store in the fridge for later use. 

For the Spiced Mushroom & Walnut Crumble 

2 tablespoons high heat oil 

85 grams (approx 2 ½ cups) mushrooms, finely chopped 

2 cloves garlic, minced 

30 grams (¼ cup) walnuts, chopped 

1 teaspoon white sesame seeds 

½ teaspoon coriander seed, ground 

½ teaspoon chile flakes 

¼ cup cilantro leaves, finely chopped

Kosher salt  


Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring occasionally, 3-4 minutes. Reduce the heat to medium and add the remaining tablespoon oil, the garlic and the walnuts, and cook 2 minutes so the walnuts begin to toast. Add the sesame seeds, coriander, and the chile flakes and cook a further minute so everything is fragrant. Remove from the heat and add the cilantro leaves and season to taste with salt. Set aside to cool for at least 5 minutes. 

To Serve 

Olive oil 

Flaky salt 

Cilantro leaves 

Put the hummus into a serving bowl and top with the Spiced Mushroom & Walnut Crumble. Drizzle a bit of olive oil over everything and scatter a sprinkle of flaky salt and any additional cilantro leaves on top. Serve with crudite, crackers, and/or pita (we recommend our Rye Flatbreads - see below)! 

Rye Flatbreads 

Makes 8 5” flatbreads


¾ teaspoon active dry yeast 

¾ teaspoon cane or coconut sugar

½ cup (120 ml) warm water (100-115ºF) 

110 g all purpose flour, plus more for working the dough

110 g rye flour 

1 ½ teaspoons salt 

1 teaspoons toasted & ground coriander or fennel seed (or a mix)

¼ teaspoon black pepper 

3 tablespoons (33 g) olive oil 

4 ½ teaspoons (35 g) plain yogurt  

Grapeseed or avocado oil for cooking 


In a small bowl, whisk together yeast, sugar, and water. Set aside for 10 minutes or until yeast begins to foam. 

Whisk together the salt, coriander, pepper, and flours in a large bowl, then add the yeast mixture, olive oil, and yogurt. Mix together with a fork until well combined, then turn the dough out onto a lightly floured countertop or work surface. Wet your hands and knead by folding the dough on top of itself until smooth, about 4-5 minutes. 

Lightly oil all sides of a large bowl, and add your dough. Cover with plastic wrap and leave on the counter for 1½-2 hours, or until dough has roughly doubled in volume. 

Push the dough down in the bowl to deflate it, and turn the dough onto a lightly floured work surface. Knead again as before for a minute or two. Cut dough into 8 equal pieces, and roll each into a ball. Re-flour your surface, and use a rolling pin (or wine bottle!) to get each dough piece into a roughly ⅛” thick round. 

Heat a large skillet (ideally a heavy bottomed cast iron) over medium high heat. Add a bit of grapeseed or avocado oil, and swirl the pan so it’s evenly distributed. Once the oil is hot, put one of the rounds (or two if your skillet is big enough) into the skillet and cook for 2 minutes or until the surface begins to bubble and the bottom is browning. Flip and cook the second side for another 1-2 minutes. Repeat with the remaining breads, adding more oil and adjusting the heat as necessary to keep oil from smoking. 

You can keep the breads hot by setting them in a 250º F oven or reheat them quickly in a skillet before serving. These can be made a day or two in advance and stored in the fridge, then reheated in a skillet or the oven immediately before serving. 

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