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How to Make Carrot Harissa Hummus - A Step-by-Step Guide

Carrot Harissa Hummus is a Middle Eastern-inspired twist on the classic chickpea dip, with the addition of sweet carrots and spicy harissa paste. This vibrant and flavorful hummus is the perfect appetizer or snack, and it's sure to be a hit at any gathering or party.

What sets this hummus apart from the traditional version is the addition of roasted carrots, which give it a slightly sweet and earthy flavor. The harissa paste adds a kick of heat and smokiness, making this hummus a deli...

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Ingredients

  • 1 cup dry chickpeas (garbanzo beans)
  • 1 carrots, peeled and cut into 1-inch dice
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 cloves garlic, peeled and chopped
  • 3 tablespoons tahini
  • 2 tablespoons harissa
  • 2 tablespoons oil-packed sun-dried tomatoes
  • ¼ cup lemon juice
  • 1 tablespoon lemon-flavored olive oil
  • salt to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.
  • Bake until softened and lightly browned, about 25 minutes. Let cool.
  • Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.
  • Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.
  • Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.

    • Nutrition

    222 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 83mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 9mg
    • Calcium: 74mg
    • Iron: 3mg
    • Potassium: 408mg

    Categories

    Dip recipes
    Appetizer recipes
    Healthy recipes
    Vegetarian recipes
    Middle eastern recipes