Roasted Rutabaga Hummus Recipe

Roast rutabaga

Preheat oven to 425°F (220°C). Peel rutabaga and cut into 1-inch cubes. Toss cubes with 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and a pinch of salt and pepper. Spread in a single layer on a parchment-lined baking sheet and roast 30–35 minutes, stirring once halfway, until fork-tender and lightly caramelized. Remove and let cool 10 minutes.

Blend hummus

In a food processor add roasted rutabaga (cooled), 2 cloves garlic, 3 tbs tahini, 2 tbs lemon juice, 4 tbs warm water, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp ground coriander. Process until smooth, scraping down sides as needed. If too thick, add warm water 1 tbs at a time to reach a creamy spreadable consistency. Taste and adjust lemon, salt or tahini.

Finish hummus

Transfer hummus to a shallow serving bowl. Drizzle 1 tbs extra-virgin olive oil over top, sprinkle toasted sesame seeds and 2 tbs chopped parsley. If desired, dust with a pinch (1/2 tsp) sumac for brightness.

Season chicken

Combine 1 tbs olive oil, 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, 1/4 tsp turmeric, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl to make a spice paste. Pat chicken thighs dry and coat evenly with the spice mixture. Let sit 10–15 minutes at room temperature to bloom the spices (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil if needed. Add chicken and cook 4–5 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice into bite-size pieces or strips. Squeeze with lemon wedges before serving.

Quick-pickle onions

While rutabaga roasts, combine 2 tbs white wine vinegar, 2 tbs water, 1/2 tsp sugar and 1/4 tsp sea salt in a small bowl. Add thinly sliced red onion and toss to coat. Let sit at least 15 minutes (longer for more tang). Stir in 1 tbs chopped mint before serving.

Prepare olives

Halve pitted kalamata olives and mix with the pickled onion gently. Set aside at room temperature until plating.

Make dough

In a medium bowl whisk 2 cups flour, 1 tsp instant yeast, 1/2 tsp sugar and 1 tsp salt. Add 3/4 cup warm water and 1 tbs olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface 4–6 minutes until smooth and elastic (or use a stand mixer with dough hook 3–4 minutes).

Rest dough

Cover dough with a towel or plastic wrap and let rest 20–30 minutes at room temperature until slightly puffed — this quick rest improves texture for skillet flatbreads.

Shape & cook

Divide dough into 6 equal pieces. Roll each into a ball and flatten with a rolling pin to about 1/8–1/4 inch thick. Heat a heavy skillet or cast-iron pan over medium-high heat and brush with 1 tsp oil. Cook each flatbread 1–2 minutes per side until puffed and golden brown spots appear. Keep warm wrapped in a clean towel.

To assemble, spread a generous layer of roasted rutabaga hummus onto a shallow platter. Arrange sliced spiced Moroccan chicken over or alongside the hummus. Scatter the olive and pickled onion mixture on top. Drizzle 1 tbs olive oil and sprinkle remaining chopped parsley and toasted sesame seeds. Serve warm flatbreads on the side to scoop.