Roasted Carrot Harissa Hummus
A bold, nourishing twist on a classic — this roasted carrot and harissa hummus blends earthy sweetness with vibrant spice for a flavorful dip or spread that’s perfect for wraps, grain bowls, or seasonal snacking.
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.