Carrot Hummus with Harissa and Toasted Sesame Seeds Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
