Roasted Carrot Hummus
I use Mediterranean pantry staples like harrissa paste, cumin, and sumac to give roasted carrot hummus a bold flavor. It's perfectly sweet, smoky, spicy, and delicious! Spread onto sandwiches, add to hummus bowls, or serve as a crowd-pleasing mezze.
Servings: 10
Ingredients
- 1 (15-ounce) can chickpeas
- 4 medium carrots, scrubbed, dried, and sliced into large pieces
- Extra virgin olive oil
- Kosher salt
- 1/3 cup tahini paste
- 1 garlic clove, minced
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- 1 to 2 teaspoons harissa paste (or more to your liking)
- 1 lemon, juiced
- Chopped parsley, for garnish
- 2 tablespoons pistachios, lightly crushed, for garnish
Instructions
- Get ready. Position a rack in the center of the oven and heat to 425°F. Drain the chickpeas over a bowl to save both the chickpeas and their liquid.
- Roast the carrots. Place the carrots on a sheet pan and drizzle with a little olive oil. Season with kosher salt and toss so the carrots are well coated. Roast in the heated oven until the carrots are fork-tender and charred in some parts (about 40 minutes). Remove from the heat and set aside until cool enough to handle.
- Make the hummus. To the bowl of a large food processor, add the roasted carrots, chickpeas (without the liquid), tahini, garlic, sumac, cumin, harissa paste, and lemon juice. Season with a small pinch of kosher salt.
- Get the consistency. Close with the lid and blend, and while the processor is running, drizzle a little bit of olive oil (about 2 tablespoons) from the top opening until the mixture is smooth and creamy. (If the mixture is dry or too thick, add a little of the reserved chickpea liquid to help blend the hummus to a smooth consistency. Be very conservative as you add more liquid).
- Finish and serve. Adjust seasoning to your liking, adding more salt, pepper, harissa, and lemon to your liking. Transfer the roasted carrot hummus to a shallow bowl or plate and use the back of a spoon to spread it on the plate. Drizzle with olive oil and garnish with the parsley and pistachios.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, spices, and harissa used in this recipe.
- To serve as a mezze, simply set out with Pita Bread or Pita Chips and sliced vegetables.
Nutrition
Calories: 132.4kcal | Carbohydrates: 11.5g | Protein: 4.2g | Fat: 8.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 4.2g | Sodium: 145.1mg | Potassium: 211.2mg | Fiber: 3.4g | Sugar: 1.6g | Vitamin A: 4101.3IU | Vitamin C: 7.8mg | Calcium: 40.2mg | Iron: 1.2mg
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