Pepper jelly adds a touch of Southern-loved heat to this classic side dish.
Pepper jelly adds a subtle sweetness, and pops of bloomed cumin complement the smoked paprika.
Thinning out hummus with lemon juice and water makes it airy and light and scoopable.
Credit:Greg Dupree; Food Stylist: Julian Hensarling; Prop Stylist: Chelsey Finan
Heat 1 teaspoon of the olive oil in a large skillet over medium until shimmering.
Add cumin seeds; cook until fragrant, 30 to 45 seconds.
Stir in pimientos, pepper jelly, salt, smoked paprika, and coriander.
Cook, stirring often, until fragrant, about 1 minute.
Stir in carrots; cook, stirring often, until carrots are tender-crisp, 4 to 5 minutes.
Spread hummus mixture evenly on a platter, and top with carrots and pistachio mixture.
Drizzle with remaining 2 teaspoons oil.
