Creamy mashed potatoes and hummus with vegetable sticks in a glass

Briefly roast cumin, turmeric, and asafoetida in a little olive oil. Drain the chickpeas. Place the olive oil spice mixture, tahini, 2 tbsp lemon juice, and the chickpeas in a tall container. Purée until smooth with an immersion blender or in a blender. Add enough chickpea water to create a creamy consistency. Season with lemon zest, salt, and pepper and sprinkle with fresh parsley. Preparation of mashed potatoes Peel the potatoes and cut them into 2 cm cubes. Place them in a pot with the spices. Add enough broth or water to cover the potatoes by 1 cm. Bring to a vigorous boil and cook the vegetables over low heat with the lid closed for about 20 minutes until tender. Add more liquid if necessary. Remove the bay leaf. Mash the potatoes while still hot. Add enough olive oil to create a creamy consistency and season with salt and pepper. Sprinkle with finely chopped parsley. Cut carrots, kohlrabi, cucumber, and bell pepper into long strips and serve for dipping.