Carrot Harissa Hummus
1 made it | 0 reviews |
"I've always found plain hummus rather bland. Adding harissa (preferably homemade, many brands add vinegar to it which I find unpalatable and it's not authentic), roasted carrots and sun-dried tomatoes however is a whole different story. Removing the skins from the chickpeas takes time but it is worth it, the hummus is much creamier even without adding lots of tahini."
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Ingredients8 h 55 m servings 222
Original recipe yields 6 servings
- Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.
- Bake until softened and lightly browned, about 25 minutes. Let cool.
- Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.
- Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.
- Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.
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- Cook's Note:
- You can substitute the lemon flavored olive oil with 1 table spoon regular extra virgin olive oil and 1 teaspoon grated lemon zest.
Per Serving: 222 calories; 11.1 24.9 8 0 83 Full nutrition