Healthy Party Appetizer: Roasted Carrot, Chickpea and Harissa Hummus
I have had my sights on making a carrot hummus for a while. My friend Steve over at Oui Chef got me thinking about a spicy variation of the chickpea hummus when he posted a tantalizing recipe on his blog inspired by theKitchn. Now that the holidays are *almost* behind us, I find myself with some welcome free time to dabble in the kitchen – plus I have to bring an appetizer to a party tonight, so I decided to make a rendition of carrot hummus. A carrot hummus, you say? Picture you’re favorite Middle Eastern hummus, a blend of chickpeas, tahini, garlic and lemon. Then send it further west to North Africa, picking up a few ingredients along the way: carrots, coriander, mint, and the oh-so special harissa, a fiery red chile paste. The result is a vibrant and zesty hummus, with a kick of heat and a gentle perfume of spice. A shower of chopped pistachios and chopped mint finish this dip, ensuring freshness and satisfying crunch while topping this healthy party dip with a festive crown.
Roasted Carrot, Chickpea, and Harissa Hummus
Makes about 2 cups
Active Time: 10 minutes
Total Time: 40 minutes
1/2 pound carrots, peeled, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can chick peas, drained and rinsed
2 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons tahini
1 to 2 tablespoons harissa
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus extra for garnish
1/4 cup coarsely chopped shelled pistachios
1/4 cup fresh mint leaves, chopped
1. Heat the oven to 400°F. Place the carrots in a small baking dish. Add the oil, salt, cumin, and black pepper and stir to coat. Roast in the oven until the carrots are tender, 25 to 30 minutes, stirring once or twice. Remove and cool slightly.
2. Transfer the carrots and any pan juices to the bowl of a food processor. Add the remaining dip ingredients and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency. Taste for seasoning.
3. Transfer the hummus to a serving bowl and garnish with the pistachios, mint, and extra black pepper. Serve with pita wedges, baguette, and/or cruditées.
1. Heat the oven to 400°F. Place the carrots in a small baking dish. Add the oil, salt, cumin, and black pepper and stir to coat. Roast in the oven until the carrots are tender, 25 to 30 minutes, stirring occasionally. Remove and cool slightly.
2. Transfer the carrots and any pan juices to the bowl of a food processor. Add the remaining dip ingredients and process until smooth. If too thick, add additional olive oil or warm water. Taste for seasoning.
3. Serve in a bowl, garnished with the pistachios, mint, and extra black pepper
10 thoughts on “Roasted Carrot, Chickpea and Harissa Hummus”
Oh my, roasting the carrots before processing sounds outstanding! An irresistible update for classic hummus.
Have a great evening and best wishes for 2015!
I also got totally smitten by his post, but haven’t made this yet – I am debating between this and a cauliflower hummus…. so many recipes, so little time!
HAPPY NEW YEAR!
sounds so interesting and delicious!
What a beautiful dish! I’ve never thought to add carrots in hummus.
Looks delicious! I will need to stock up on some of these spices first but can’t wait to try it!
What a great take on a classic. Happy New Year!
Nice touch to add Harissa. Love that stuff.
Love what you’ve done with this, Lynda. Your version sounds and looks outstanding….SO GOOD!
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