Dipping ingredients in hummus is so satisfying; I like to use it as the focal point for an entire meal. With carrots, fennel, tomatoes, and multigrain tortilla chips or socca to scoop it, you won’t miss pita bread.
Shallot, 1 large, or 2 small garlic cloves, roughly chopped
Cannellini beans, 2cans (15oz/470g each), rinsed and drained
Tahini, ½cup (5oz/150g)
Fresh lemon juice, ½cup (4fl oz/125ml)
Extra-virgin olive oil, ¼cup (2fl oz/60ml)
Chile powder, 1½teaspoons
Fresh dill, ⅓cup (½oz/15g) minced
Kosher salt and freshly ground pepperLettuce leaves, such as romaine, little gem, or butter lettuce
Carrots, 1bunch, peeled and cut into 2-inch (5-cm) pieces
Large fennel bulb, 1, trimmed and sliced
Cherry tomatoes, 1pint (12oz/375g)
Lucques or Kalamata olives, ⅓cup (4oz/120g)
Feta cheese, 3oz (90g), cut into ¾-inch (2-cm) chunks
Gluten-free multigrain tortilla chips (I like Food Should Taste Good chips)
Steam the potato wedges over boiling water until just tender, about 15 minutes. Let cool while preparing the hummus.
In a food processor, mince the shallot. Add the cannellini beans, tahini, lemon juice, oil, and chile powder and puree until smooth. Add enough water to thin to the consistency of thick mayonnaise. Mix in the dill. Season to taste with salt and pepper. Transfer to a small bowl.
Line a platter with lettuce leaves. Place the bowl of hummus in the center. Arrange the potatoes, carrots, fennel, tomatoes, olives, and cheese in mounds around the hummus. Serve with the tortilla chips.