Ana Ortiz is a Brooklyn based chef and the founder of the bespoke catering company Day into Night. For Inside/Out, she has created a seasonal recipe in honor of Thanksgiving (or Frenchgiving)...and the chilly days ahead. 

Photo by Ana Ortiz

Photo by Ana Ortiz

Carrot Hummus with Pistachio Salsa Verde
by Ana Ortiz of Day to Night


4 cups chickpeas, peeled (see note)
4 carrots, peeled and cut into medium size pieces
6 garlic cloves
1/2 cup olive oil
Salt to taste

Boil the carrots until they are soft when pierced with a fork.
In the meantime, gently simmer the garlic and olive oil.
When the carrots are tender, drain them. Combine the carrots, chickpeas and garlic in a food processor and process until everything is smooth. With the processor still running, pour in the oil. Add salt to taste.

Scoop into a serving bowl.

Note: The somewhat tedious yet satisfying task of slipping the skins off of chickpeas will create a smoother, silkier hummus. You can skip this step, but the texture will be chunkier.

Salsa Verde:
1/2 cup flat-leaf parsley
1/2 cup cilantro
1/2 cup pistachio
1/4 cup capers
1/2 cup olive oil
1 lemon, juice and zest
Salt to taste

Combine the parsley, cilantro, pistachios, capers, and zest in a food processor. Pulse until the pistachios have broken down into 1/4 sized pieces. Add the oil, lemon juice and salt to taste.

Drizzle over hummus. 

Can be topped with amaranth micro-greens or sunflower sprouts.
Serve with crackers and crudités. 

Bon appétit!

Photo by Brigitte Hamadey

Photo by Brigitte Hamadey

About Ana: In Spanish there is a word, sobremesa.  There is no English translation but roughly it means the time spent at the table chatting after you’ve eaten.  After living and cooking in New York, California, Italy, and France I decided to open my catering company, day into night, with the concept of sobremesa in mind. We cook delicious, relaxed, celebratory meals for people in their homes so they can linger at the table enjoying the company and conversation.