Name: Carrot Hummus with Harissa and Tahini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 12 oz. carrots, peeled, quartered lengthwise; 1 (14.5-oz.) can chickpeas, drained; 1 garlic clove, finely chopped; 3 tbsp. extra-virgin olive oil, divided, plus more for serving; 3 tbsp. tahini; 1 tbsp. harissa; 1 tsp. kosher salt, divided (or more to taste); 1/2 tsp. baking soda; 3 tbsp. fresh lemon juice, divided; Toasted sesame seeds; Coarsely chopped fresh dill; Pita chips and assorted vegetables, for serving

Ingredients

12 oz. carrots, peeled and quartered lengthwise

3 tbsp. extra-virgin olive oil, divided, plus more for serving

1 tsp. kosher salt, divided (or more to taste)

1 (14.5-oz.) can chickpeas, drained

1/2 tsp. baking soda

1 garlic clove, finely chopped

3 tbsp. fresh lemon juice, divided

3 tbsp. tahini

1 tbsp. harissa

Toasted sesame seeds, coarsely chopped fresh dill, pita chips, and assorted vegetables for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F. On a baking sheet, toss the carrots with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Place the carrots cut side down and tightly cover the sheet with foil.

Step 2: Roast the carrots for 15 minutes. Remove the foil and continue roasting until the carrots are tender and lightly caramelized, about 10 to 20 minutes more depending on their size. Let cool slightly and trim off the most caramelized edges if desired.

Step 3: While the carrots roast, combine the chickpeas and baking soda in a medium pot. Cover with water and bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the chickpeas start to break down, about 10 to 15 minutes. Drain and rinse thoroughly.

Step 4: In a food processor, combine the garlic and 2 tablespoons of lemon juice. Let rest for 5 minutes to mellow the garlic flavor and allow it to infuse. Add tahini, harissa, and 1/2 teaspoon salt; process until smooth, about 30 seconds.

Step 5: Add the chickpeas and roasted carrots to the processor and blend until fully combined and smooth, about 3 to 4 minutes.

Step 6: With the processor running, slowly stream in the remaining 2 tablespoons of olive oil until the mixture is smooth and whipped. Taste and adjust seasoning with salt and more lemon juice if needed.

Step 7: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle toasted sesame seeds and chopped fresh dill on top. Serve alongside pita chips and assorted vegetables.

Tips & Variations

For a smoother texture, peel the chickpeas before cooking, or use well-rinsed canned chickpeas if short on time.

Adjust the harissa quantity to control the heat level, or substitute with smoked paprika for a milder flavor.

Letting the garlic marinate in lemon juice enhances the flavor and softens its sharpness, creating a more balanced dip.

Try serving with warm pita bread instead of chips, or use as a spread on sandwiches and wraps.

Storage

Store the carrot hummus in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature and stir well. If the hummus thickens after chilling, you can thin it with a little water or olive oil. This dip is not recommended for freezing, as the texture may change.

FAQs

Can I make carrot hummus ahead of time?

Yes, carrot hummus can be prepared a day in advance. Storing it in the fridge allows the flavors to meld well, making it even tastier the next day.

What can I use instead of harissa?

If you don’t have harissa, you can substitute with a mix of cayenne pepper and smoked paprika, or use a mild chili paste to keep the flavor balanced but less spicy.