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.

nch

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

222 calories; protein 8g 16% DV; carbohydrates 24.9g 8% DV; fat 11.1g 17% DV; cholesterol 0mg; sodium 82.6mg 3% DV. Full Nutrition
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