This Roasted Carrot, Chickpea, and Harissa Hummus is a flavorful twist on classic hummus. The roasted carrots add a hint of sweetness and earthiness, while the harissa paste brings a subtle kick of heat. It's perfect as a dip or spread for parties or a flavorful snack anytime.
Ingredients: 2 cups roasted carrots, chopped. 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons harissa paste. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper, to taste. 1/4 cup water adjust as needed. Optional garnishes: olive oil, chopped fresh parsley, paprika.
Instructions: Preheat your oven to 400F 200C. Toss the chopped roasted carrots in a bit of olive oil, salt, and pepper. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. In a food processor, combine the roasted carrots, chickpeas, tahini, harissa paste, minced garlic, lemon juice, and olive oil. Blend until the mixture is smooth, stopping to scrape down the sides of the bowl as needed. If the mixture is too thick, add water, a tablespoon at a time, until you reach your desired consistency. Season with salt and pepper to taste, and blend again to combine. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with chopped fresh parsley and a sprinkle of paprika, if desired. Serve with pita bread, vegetable sticks, or your favorite dippers. Enjoy your delicious Roasted Carrot, Chickpea, and Harissa Hummus!
Prep Time: 15 minutes
Cook Time: 25 minutes
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