Listen, we all love classic hummus, but sometimes you just wanna switch things up. That’s where this Roasted Carrot Harissa Hummus comes in. It’s rich, smooth, and creamy, with a flavor that’s both bright and robust thanks to the sweetness of roasted carrots and the spicy kick of harissa.
This is the kind of hummus that makes people ask for the recipe. It’s a little unexpected, totally delicious, and absolutely worth making from scratch.
Why This Harissa Hummus Recipe is the Best
What makes this Roasted Carrot Harissa Hummus stand out from the rest?
Deeper Flavor – Roasting the carrots brings out their natural sweetness, giving the hummus a richer, more complex taste.
Creamy & Smooth – The combo of tahini, olive oil, and roasted carrots creates an ultra-silky texture.
Balanced Heat – Harissa paste adds just the right amount of spice, and you can adjust it to your taste.
Ingredient Substitutions & Variations
This recipe is easy to customize—here are some ideas:
- Want it spicier? Add a pinch of Aleppo or cayenne pepper.
- Want it extra creamy? Blend in a little more olive oil or an extra spoonful of tahini.
- Different Roasting Method? Instead of pan-roasting, you can roast the carrots in the oven (see below for instructions).
- Make it Smoky: Add ½ teaspoon smoked paprika for a deeper, smokier taste.
Pro Tips to Alchemize This Hummus
Serve It Warm – Hummus tastes better when it’s served at room temperature or warm. Gently heat it up in a pan before serving.
Roast the Carrots Until Tender & Golden – The deeper the roast, the more flavor! Let them caramelize slightly but avoid burning.
Blend Long Enough – Let the food processor run for at least 30-60 seconds. When it comes to getting an ultra-smooth texture, it makes all the difference.
Frequently Asked Questions
Can I roast the carrots in the oven instead of on the stovetop?
Yes! Spread the carrot chunks on a lined baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
Do I need to peel the carrots?
If your carrots are organic and scrubbed clean, you can leave the skin on. It adds extra fiber and nutrients.
Can I make this ahead of time?
Absolutely! Hummus tastes even better the next day as the flavors develop.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Hummus freezes pretty well! Drizzle a little olive oil on top and store in small portions. Thaw overnight in the fridge. Stir it really well to restore the consistency and double-check the seasoning.
- To Serve at Room Temp: If you’ve stored it in the fridge, let it sit out for 20 minutes before serving or gently warm it on the stovetop for a restaurant-style experience.
- To Refresh Thick Hummus: Whisk in 1-2 tablespoons of water or olive oil to loosen the texture.
Serving Suggestions
Drizzle with extra olive oil and sprinkle with flaky Maldon salt for a gorgeous finish.
Pair it with:
- Grilled Halloumi & Grilled Veggies – Creamy hummus balances the salty, crispy cheese.
- Grain bowls & veggie wraps (use it as a spread or mix-in!)
- Chickpea Seedy Crackers (and this dip is a match made in heaven!)
Final Thoughts
This Roasted Carrot Harrisa Hummus recipe has been with me for a couple years now, and it’s been a really fun one to bring along on everything from picnics and camping trips to bourgie catering events. It seems to be right smack dab in the middle of the VENN diagram of healthy, sophisticated, delicious and convenient.
Have you made this recipe yet? I’d love to hear about it in the comments below! And don’t forget to sign up for my newsletter. I’ll email you once a week with a seasonal, market-forward recipe.
Roasted Carrot Harissa Hummus
Ingredients
- 1 tablespoon extra virgin olive oil for carrots
- 2 cups raw carrots cut into 2-inch chunks
- 1 can chickpeas, drained (if cooking from scratch, cook a half a cup of raw chickpeas)
- 1 lemon juiced (about 3 tablespoons)
- 1 1/2 teaspoons garlic cloves, crushed about 2-4 cloves
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil for hummus
- 1-2 tablespoons harissa paste, depending on preference
- sea salt to taste
- black pepper to taste
- 1/2 cup filtered water, divided, more if needed
Instructions
- Roast the Carrots: Heat a 10-inch sauté pan over medium heat and add 1 tablespoon olive oil. Once the oil is shimmering, add 2 cups carrots cut into 2 inch chunks and cook for about 10 minutes, stirring every other minute. The carrots should be nicely browned but not burned.
- Reduce the heat to medium-low. Add ¼ cup filtered water to the pan and cover with a lid. Continue cooking for another 10 minutes, until the carrots are completely tender and the water has evaporated. Let the carrots cool slightly.
- Make the Hummus: In a food processor, combine 1 drained can chickpeas, roasted carrots, juice of 1 lemon, 1 1/2 teaspoons garlic, 2 tablespoons tahini, 3 tablespoons olive oil, and 1-2 tablespoons harissa paste. Season with sea salt and black pepper to taste.
- Blend for about 30 seconds. Add ¼ cup filtered water, scrape down the sides of the bowl, and blend again until smooth. Add more water as needed to reach your desired consistency. Keep in mind that hummus thickens in the fridge — it’s easier to thin it out later than to fix a watery batch.
- Check the hummus and adjust the seasoning if necessary. Hummus tastes best either served warm or room temperature. Use immediately or store the hummus in an airtight, refrigerated container for up to 4 days and gently warm before serving.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.