Carrot Hummus with Harissa and Toasted Sesame Seeds Recipe

Introduction

Carrot hummus is a vibrant twist on the classic dip, blending sweet roasted carrots with traditional chickpeas and tahini. It offers a creamy, flavorful snack that’s perfect for entertaining or a healthy everyday treat.

Ingredients

• 12 oz. carrots, peeled, quartered lengthwise
• 3 tbsp. extra-virgin olive oil, divided, plus more for serving
• 1 tsp. (or more) kosher salt, divided
• 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

1. Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). 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.
2. Step 2: Roast the carrots for 15 minutes. Then uncover and continue roasting until tender and lightly caramelized, about 10 to 20 minutes more depending on their size. Let cool slightly, trimming off the most caramelized edges if desired.
3. Step 3: While the carrots roast, place the chickpeas and baking soda in a medium pot. Cover with water, bring to a boil over medium-high heat, then reduce to low and simmer, stirring occasionally, until the chickpeas start to break down, about 10 to 15 minutes. Drain and rinse thoroughly.
4. Step 4: In a food processor, combine the garlic and 2 tablespoons of lemon juice. Let it sit for 5 minutes if you want to mellow the raw garlic flavor and let it infuse into the lemon juice. Add tahini, harissa, and 1/2 teaspoon salt and process until smooth, about 30 seconds.
5. Step 5: Add the chickpeas and roasted carrots to the processor and blend until combined and smooth, around 3 to 4 minutes. With the motor running, slowly stream in the remaining 2 tablespoons of olive oil until the hummus is smooth and whipped. Adjust seasoning with salt and extra lemon juice if needed.
6. Step 6: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with toasted sesame seeds and chopped fresh dill. Serve alongside pita chips and assorted vegetables.

Tips & Variations

• For a milder garlic flavor, allow the garlic and lemon juice mixture to sit before blending.
• Swap harissa for smoked paprika or cumin if you prefer a less spicy hummus.
• Use fresh carrots or baby carrots for a sweeter taste and tender texture.
• Serve with warm pita bread or crunchy vegetable sticks like cucumber, bell peppers, or celery.

Storage

Store leftover carrot hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and drizzle with a little olive oil. For best texture, bring to room temperature or warm slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas before using them. This also helps reduce cooking time when simmering with baking soda.

Is harissa necessary in this recipe?

Harissa adds spicy warmth and depth, but you can omit it or substitute with other spices like smoked paprika or chili powder for a milder flavor.

Carrot Hummus with Harissa and Toasted Sesame Seeds Recipe

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★★★★★

4.5 from 128 reviews

A vibrant and flavorful Carrot Hummus that combines roasted carrots, creamy chickpeas, and a touch of harissa for a spicy kick. This smooth and creamy dip is perfect for serving with pita chips and fresh vegetables, making it a delicious, healthy snack or appetizer.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 2 cups (serves 6–8 as a dip) 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrots

• 12 oz. carrots, peeled, quartered lengthwise
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. kosher salt

Chickpeas

• 1 (14.5-oz.) can chickpeas, drained
• 1/2 tsp. baking soda

Hummus Base

• 3 tbsp. extra-virgin olive oil, divided (1 tbsp. for roasting carrots, 2 tbsp. for blending)
• 1 tsp. kosher salt, divided (1/2 tsp. for roasting, 1/2 tsp. for hummus)
• 1 garlic clove, finely chopped
• 3 tbsp. fresh lemon juice, divided (2 tbsp. for blending, 1 tbsp. for finishing)
• 3 tbsp. tahini
• 1 tbsp. harissa

For Serving

• Toasted sesame seeds
• Coarsely chopped fresh dill
• Pita chips
• Assorted vegetables

Instructions

1. Preheat and Prepare Carrots: Arrange a rack in the center of the oven and preheat to 425°F (220°C). On a baking sheet, toss the peeled and quartered carrots with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Arrange the carrots cut side down on the baking sheet and cover tightly with foil to help them steam as they roast.
2. Roast Carrots: Roast the carrots for 15 minutes covered. Then remove the foil and continue roasting uncovered for an additional 10 to 20 minutes, until the carrots are tender and lightly caramelized. Let the carrots cool slightly. Optionally, trim off the most caramelized edges and discard for a smoother hummus.
3. Cook Chickpeas: Meanwhile, in a medium pot, combine the drained chickpeas with 1/2 teaspoon of baking soda. Cover with water and bring to a boil over medium-high heat. Then reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes until the chickpeas start to break down. Drain through a fine-mesh sieve and rinse well to remove any residual baking soda taste.
4. Prepare Garlic and Tahini Mixture: In a food processor, combine the finely chopped garlic and 2 tablespoons of fresh lemon juice. Let this mixture sit for 5 minutes to mellow the garlic flavor and infuse the lemon juice. Next, add the tahini, harissa, and 1/2 teaspoon of kosher salt. Process the mixture until smooth, about 30 seconds.
5. Combine Ingredients: Add the cooked chickpeas and roasted carrots to the food processor. Process for 3 to 4 minutes or until the mixture is combined and smooth.
6. Finish Hummus: With the motor running, slowly stream in the remaining 2 tablespoons of olive oil until the hummus is smooth and whipped. Taste and season with additional salt and lemon juice as needed for brightness and seasoning.
7. Serve: Transfer the carrot hummus to a serving bowl. Drizzle extra olive oil on top and garnish with toasted sesame seeds and coarsely chopped fresh dill. Serve immediately with pita chips and assorted fresh vegetables for dipping.

Notes

• Roasting the carrots covered initially helps them steam and become tender while the uncovered roasting caramelizes them for extra flavor.
• Simmering chickpeas with baking soda softens them, contributing to a creamy hummus texture.
• Letting garlic sit with lemon juice mellows raw garlic’s sharpness and infuses the citrus flavor.
• Adjust the amount of harissa to your spice preference.
• If you prefer a thinner hummus, add a little water or more olive oil while blending.

Keywords: carrot hummus, roasted carrot dip, Middle Eastern hummus, healthy appetizer, vegan hummus, roasted vegetable dip