Listen, we all love classic hummus—but sometimes, you just want to 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—a little unexpected, totally delicious, and absolutely worth making from scratch.
Why This Harissa Hummus Recipe is the Best
What makes this roasted carrot 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—adjust it to your preference!
Easily Customizable – Whether you want to tweak the spice level, swap an ingredient, or make it lighter, this recipe is flexible.
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.
- Dairy-Free & Vegan-Friendly: This recipe is naturally vegan—no substitutions needed!
Pro Tips to Alchemize This Hummus
Serve It Warm – Hummus tastes better when it’s served 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—it makes all the difference for an ultra-smooth hummus.
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?
Not necessarily! 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.
Alternative Cooking Instructions
Oven-Roasted Carrots (Instead of Stovetop):
- Preheat the oven to 400°F (200°C).
- Toss the carrot chunks with olive oil, salt, and pepper and spread them on a baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until soft and golden brown.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Hummus freezes really well! Store in small portions and thaw overnight in the fridge.
- 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.
Pro Tip: If freezing, drizzle a thin layer of olive oil on top before sealing the container to keep it from drying out.
Serving Suggestions & Pairings
Drizzle with extra olive oil and sprinkle with flakey Maldon salt for a gorgeous finish.
Pair it with:
- Crunchy raw veggies (cucumbers, bell peppers, radishes, carrots)
- Grain bowls (use it as a spread or mix-in!)
- Spicy roasted chickpeas (for added crunch!)
Want to Make It a Meal? Serve Harissa Hummus With:
- Roasted Chicken – A Middle Eastern-inspired pairing that works perfectly.
- Grilled Halloumi & Roasted Veggies – Creamy hummus balances the salty, crispy cheese.
- Millet Tabbouleh Salad – A fresh, herby contrast to the rich hummus.
- My Chickpea Crackers – A classic combination!
Final Thoughts
This roasted carrot harris hummus is a bright, flavorful twist on a classic—earthy, slightly sweet, and packed with bold flavors. Try it out and let me know—are you a warm hummus convert yet?
Make it, tag me, and share your hummus creations!
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 tbsp)
- 4 garlic cloves, crushed (about 1 and a ½ tsp)
- 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
- ¼ cup filtered water, more if needed
Instructions
- Roast the Carrots: Heat a 10-inch sauté pan over medium heat and add 1 tbsp olive oil. Once the oil is shimmering, add the chopped carrots 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 the chickpeas, roasted carrots, lemon juice, garlic, tahini, 3 tbsp olive oil, and 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? Read my story here: https://kse.iop.mybluehost.me/about/