Roasted Carrot & Harissa Hummus
As the days are getting longer and with Spring just around the corner, my brain is starting to switch into aperitif mode. Delicious little nibbles and a glass of wine in good company… there is nothing quite like it.
A good aperitif is made up of a variety of simple, easy-going and most importantly tasty little bites that can only bring a smile to your face. When it comes down to it, dips truly are my go-to! Quick to whip-up and so versatile, you can’t go wrong no matter your budget or the time of year. So let’s get into this mini series of colourful veggie hummuses!
Continuing down the line of delectable plant-based hummuses: my Roasted Carrot & Harissa Hummus. This orange-hued delight brings a subtle sweet and savoury mix to the table with a light kick that won’t go unnoticed. Mix it in your next pasta dish, spread it on a warm piece of bread or simple dunk some crunchy crackers & enjoy!
- Vegan Recipe -
ROASTED CARROT & HARISSA HUMMUS
4 carrots
1 clove of garlic, peeled & crushed
1 tablespoon of harissa
1 teaspoon on honey
1 ½ teaspoons of cumin
200g of chickpeas, drained
4-5 tablespoons of cold water*
2 tablespoons of tahini**
Juice & zest of ½ lemon
1-2 tablespoons of extra virgin olive oil***
Salt
Freshly grated pepper
1 teaspoon of extra virgin olive oil (optional)
Handful of pine nuts, toasted (optional)
Handful of fresh parsley (optional)
Preheat the oven to 190 °C.
Wash and dry the carrots. Peel and cut into small pieces.
Add the carrots, crushed garlic, harissa and honey to a baking sheet lined with parchment paper. Add a drizzle of olive oil, ½ teaspoon of cumin, salt and pepper and mix until full coated.
Cook in the oven for 20-25 minutes, until tender. Leave to cool.
Once cooled, add the chickpeas, water, tahini, lemon juice & zest, remaining cumin and carrots to a food processor fitted with the blade attachement. Mix on high for a couple of minutes, or until mostly smooth.
Add the oil in a slow stream while blending, until incorporated. Season with salt and pepper to taste and then blend on high until the hummus is completely smooth.
Transfer the hummus to a bowl or a plate & sprinkle with your desired toppings - I used a drizzle of olive oil, a handful of toasted pine nuts and fresh parsley.
Notes: *Add extra water if needed, for a smoother finish.
**You can sub. the tahini for toasted sesame seeds.
***Add more or less olive oil based on desired consistency.