Roasted Carrot Hummus with Spicy Harissa
By Suzy Karadsheh
Category
Appetizer & Mezze
Cuisine
Mediterranean/American
Servings
10
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 Minutes
I use Mediterranean pantry staples like harrissa paste, cumin, and sumac to give roasted carrot hummus a bold flavor. It's perfectly sweet, smoky, spicy, and delicious! Spread onto sandwiches, add to hummus bowls, or serve as a crowd-pleasing mezze.
Ingredients
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1 (15-ounce) can chickpeas
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4 medium carrots, scrubbed, dried, and sliced into large pieces
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Extra virgin olive oil
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Kosher salt
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1/3 cup tahini paste
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1 garlic clove, minced
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1 teaspoon sumac
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1/2 teaspoon cumin
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1 to 2 teaspoons harissa paste (or more to your liking)
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1 lemon, juiced
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Chopped parsley, for garnish
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2 tablespoons pistachios, lightly crushed, for garnish
Directions
Get ready. Position a rack in the center of the oven and heat to 425°F. Drain the chickpeas over a bowl to save both the chickpeas and their liquid.
Roast the carrots. Place the carrots on a sheet pan and drizzle with a little olive oil. Season with kosher salt and toss so the carrots are well coated. Roast in the heated oven until the carrots are fork-tender and charred in some parts (about 40 minutes). Remove from the heat and set aside until cool enough to handle.
Make the hummus. To the bowl of a large food processor, add the roasted carrots, chickpeas (without the liquid), tahini, garlic, sumac, cumin, harissa paste, and lemon juice. Season with a small pinch of kosher salt.
Get the consistency. Close with the lid and blend, and while the processor is running, drizzle a little bit of olive oil (about 2 tablespoons) from the top opening until the mixture is smooth and creamy. (If the mixture is dry or too thick, add a little of the reserved chickpea liquid to help blend the hummus to a smooth consistency. Be very conservative as you add more liquid).
Finish and serve. Adjust seasoning to your liking, adding more salt, pepper, harissa, and lemon to your liking. Transfer the roasted carrot hummus to a shallow bowl or plate and use the back of a spoon to spread it on the plate. Drizzle with olive oil and garnish with the parsley and pistachios.
Recipe Note
- To serve as a mezze, simply set out with pita bread or pita chips and sliced vegetables.
Nutrition
Calories 132, Fat 8.7 grams, Monounsaturated Fat 4200 milligrams, Fiber 3.4 grams, Vitamin C 7.8 milligrams, Carbs 11.5 grams, Saturated Fat 1.2 grams, Sodium 145.1 milligrams, Sugar 1.6 grams, Calcium 40.2 milligrams, Protein 4.2 grams, Polyunsaturated Fat 2800 milligrams, Potassium 211.2 milligrams, Vitamin A 102.5 milligrams, Iron 1.2 milligrams