Move over chickpea hummus, there’s a new ingredient town.
Who doesn’t like a good hummus? Mild, nutty, and agreeably versatile, this creamy Levantine dip is a go-to for snacks, spreads, and party dips. It’s also a wonderful starting point for variations, such as carrot hummus.
Carrot hummus, you say? You bet: Picture your favorite Middle Eastern hummus – the ubiquitous blend of chickpeas, sesame paste (tahini), olive oil, lemon, and garlic. Then, send it further west to North Africa, picking up a few more ingredients along the way, such as coriander, mint, and harissa, a fiery Moroccan chile paste. Now, add the carrots, but before you do, roast them first, softening the carrots to a blending consistency, coloring them with a little char, and coaxing out their ample natural sugars. Give it all a good long blitz with the usual hummus ingredients in a food processor until thick, creamy, and smooth. Take a taste – it will be mildly sweet, slightly nutty, and a tad smoky, vividly colored and bright with citrus. Scrape it into a bowl and lick the spoon, then decorate the top with a shower of chopped crunchy pistachios and fragrant mint. Chances are you will never go back.
Roasted Carrot 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.
5 thoughts on “Roasted Carrot Hummus”
What a journey, just reading your story is satisfying my paper. Will serve it for my painting friends this weekend. We’re having a Mediterranean theme. Xx
I have neither cumin or harrisa in the house. Would there be that much of a taste difference, if those 2 items were left out? Oh make that 3, I don’t have coriander either! 🙂
Hi Chris – the dip will lack some flavor, yes. The most important spice in this, in my opinion, is the cumin. If you try to make it without, then simply improvise to your taste. You can substitute Sriracha for the harissa – and depend on the garlic, salt, and pepper to step it up!
this sounds absolutely wonderful! The inclusion of harissa made me dream…
Yum! I’m thinking of doing a sweet potato hummus too
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