Entertaining should not be about fuss or pomp. I want my focus to be on my guests. And on making sure the food packs tons of satisfying flavor.

Not much beyond that matters, which is why I tend to gravitate to a version of family-style dining.

Here’s how it works. I start with a base. The base should be something easily spread. Hummus is a great choice.

Next, you pick the topping. I love roasted or seared meats that have been cut into bite-size portions. Roasted vegetables would be a great vegetarian version. Same for beans and cheese. You finish with a sprinkle of something that ties everything together, such as chopped fresh herbs or crumbled goat cheese.

Now set the platter on the table and give your guests something with which to scoop. Could be flatbread. Could be lettuce leaves. Could be tortilla chips. And that’s it.

One of my favorite versions of this is a Frito pie – corn chips topped by grilled and sliced flank steak, cheese and other taco toppings. But lately I’ve been making this version, which is both unusual, yet familiar and comforting. It starts with a base of carrot hummus (made like regular hummus but substituting cooked carrots for the chickpeas) topped with seared leg of lamb seasoned with cumin and then crumbled soft goat cheese. It’s simple and comes together in no time.

CARROT HUMMUS WITH CUMIN LAMB AND GOAT CHEESE

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Yield: 6 servings

2 pounds carrots, trimmed and cut into 2-inch chunks 1 cup water 5 tablespoons tahini 4 cloves garlic 1 tablespoon lemon juice 2 tablespoons olive oil Kosher salt and ground black pepper 1 1/2-pound boneless leg of lamb 1 tablespoon canola oil 1 large yellow onion, diced 1 tablespoon cumin seeds 1/2 cup white wine 2 ounces crumbled soft goat cheese 2 tablespoons chopped fresh mint Pita bread, warmed, to serve

Procedure:

In medium saucepan, combine carrots and water. Bring to simmer over medium-high. Cook until carrots are tender and there are only a couple tablespoons of water remaining. Transfer carrots and liquid to food processor. Add tahini, garlic, lemon juice and olive oil. Process until smooth, then taste and season with salt and pepper. Set aside.

Trim as much fat as possible from the lamb, then cut it into 1-inch cubes. Season the cubes with salt and pepper.

In large skillet over medium-high, heat canola oil. Add lamb cubes and sear on all sides until nicely browned but not quite cooked through, 2-3 minutes. You may need to do this in batches. Transfer the cooked lamb to a plate. Return the skillet to the heat and add the onion and cumin seeds. Saute for 5 minutes, or until the onion is tender.

Add wine to skillet and bring to simmer, stirring and scraping bottom to deglaze pan. After 1 minute, return lamb and any juices on plate to skillet, stir well and heat for 1 minute. Season with salt and pepper.

To assemble, use a large spoon to spread the carrot hummus over a serving platter, creating a slight depression at the center. Spoon the lamb and onions over the hummus. Sprinkle with crumbled goat cheese and mint. Serve with pita bread.

Nutrition information per serving: 430 calories; 190 calories from fat (44 percent of total calories); 21 g fat (5 g saturated; 0 g trans fats); 65 mg cholesterol; 470 mg sodium; 29 g carbohydrate; 6 g fiber; 9 g sugar; 27 g protein.