From Pat Eby of the St. Louis Post Dispatch:
When carrots and chickpeas combine in a silky hummus at Big Sky Cafe, the delightful pairing, enlivened with a touch of cumin and lemon, is served with an herbed flatbread. It would also go well with crackers or vegetable dippers. The dish is served every day during dinner service at the cafe, a complementary amuse-bouche. It’s indicative of the top-shelf customer service regular diners have come to love. “The carrot hummus with an herbed flat bread is our version of bread service,” executive chef Dominic Weiss says.
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