Moroccan Carrot Hummus

Ingredients:

• 1/4 cup pine nuts
• 1 teaspoon cumin seeds
• A bunch of medium-sized carrots with beautiful tops
• 2 cans of 425g canned chickpeas, rinsed
• Zest and juice of 1 orange
• 1/3 cup tahini (mix thoroughly)
• 1 clove of garlic
• 0.5 cup fresh mint leaves
• 1/4 cup extra-virgin olive oil
• 3/4 cup whole milk Greek yogurt
• Toasted pita triangles, for serving
• Special equipment: sliding steamer basket

Preparation:

1. Preheat the oven to 175°C. Spread the pine nuts on one side of the baking sheet and the cumin seeds on the other side, keeping them separate. Toast the nuts and spices until fragrant, 6-7 minutes. Remove the baking sheet from the oven and let cool.
2. Trim the tops of the carrots and set aside. Peel the carrots and cut them into 2-cm-thick pieces. Fill a medium saucepan with 5 cm of water. Place the collapsible steamer basket in the pot, then bring to a boil over high heat. Place the carrots in the basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10-12 minutes.
3. In a food processor, puree the carrots and chickpeas until smooth. Add the orange juice, tahini, cumin seeds, and 2 teaspoons of salt and continue blending until the mixture is smooth, light, and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Transfer the carrot hummus to a medium bowl and set aside. At this point, you can refrigerate the hummus for up to 1 day.
4. Tear 1/2 cup of the carrot top leaves off the stems and set aside. Discard the stems. In a food processor, chop the garlic and pine nuts (reserve 1 teaspoon of the nuts for serving) until coarsely chopped. Add the carrot top leaves, mint, 1/4 teaspoon of salt, and most of the zest, reserving 1/4 teaspoon for serving, and pulse until finely chopped. With the processor running, slowly pour in the olive oil and pulse until fully incorporated.
5. Remove carrot hummus from the refrigerator 30 minutes before serving.Place half of the pesto mixture in the bottom of a medium glass serving bowl. Add 1/2 cup Greek yogurt. Spread the remaining carrot hummus on top. Spoon the pesto mixture into the center and add the remaining 1/4 cup yogurt to the center of the pesto. Sprinkle with the remaining pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.