Roasted Carrot Hummus with Spicy Harissa
A creamy, smoky, and slightly spicy roasted carrot hummus made with chickpeas, tahini, harissa, and Mediterranean spices. Topped with fresh parsley and crushed pistachios, it’s a nutritious, flavor-packed dip that’s perfect for pita, veggies, or sandwiches.
Equipment
- 1 Sheet Pan
- 1 Sharp Knife
- 1 Cutting board
- 1 large food processor
- 1 mixing spoon
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 Serving bowl
Ingredients
- 1 can 15 ounces chickpeas, drained (reserve liquid)
- 4 medium carrots scrubbed, dried, and cut into chunks
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt plus more to taste
- ⅓ cup tahini paste
- 1 garlic clove minced
- 1 teaspoon ground sumac
- ½ teaspoon ground cumin
- 1 –2 teaspoons harissa paste adjust to taste
- 1 medium lemon juiced
- 2 tablespoons pistachios lightly crushed (for garnish)
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare and Preheat the Oven: Begin by adjusting an oven rack to the middle position for even cooking. Preheat your oven to 425°F (220°C). While the oven heats, drain the chickpeas over a bowl, reserving both the beans and their liquid. The chickpeas will go into the hummus, and the reserved liquid will be helpful later if the mixture needs thinning.
- Roast the Carrots for Flavor: Arrange the scrubbed and chopped carrots on a sheet pan. Drizzle with about 1 tablespoon of olive oil and sprinkle with kosher salt. Toss until every piece is evenly coated, then spread them in a single layer so they roast properly instead of steaming. Place the pan in the preheated oven and roast for about 40 minutes, or until the carrots are fork-tender with slightly charred edges. Allow them to cool briefly before blending.
- Set Up the Food Processor: Place the roasted carrots into the bowl of a food processor along with the drained chickpeas, tahini, minced garlic, ground sumac, ground cumin, harissa paste, and fresh lemon juice. Add a small pinch of kosher salt to start seasoning. These ingredients will blend into a flavorful base combining smokiness, creaminess, tang, and spice.
- Blend to a Smooth Consistency: Secure the lid and start processing. While the blades are running, slowly drizzle in about 2 tablespoons of olive oil through the opening in the lid. Continue blending until the hummus becomes creamy and uniform. If the mixture feels too thick or dry, gradually add a small spoonful of the reserved chickpea liquid until it loosens to the perfect consistency. Stop occasionally to scrape down the sides, ensuring every bit is incorporated.
- Taste and Adjust the Seasoning: Once the hummus is blended, taste it and adjust to your liking. You may want more salt for balance, extra lemon juice for brightness, or another spoon of harissa if you enjoy more heat. A light drizzle of olive oil can also be added for a silkier finish. Blend again briefly to combine.
- Transfer, Garnish, and Serve: Spoon the hummus into a shallow bowl or platter. Use the back of the spoon to swirl it into a decorative shape. Drizzle the surface with extra virgin olive oil for sheen, then sprinkle with fresh parsley and crushed pistachios. Serve alongside pita bread, crisp vegetables, or as a spread in wraps and sandwiches.
Notes
- Roasting carrots intensifies their natural sweetness and gives the hummus a smoky undertone.
- Reserve chickpea liquid (aquafaba) to adjust hummus consistency without losing creaminess.
- Tahini quality matters—choose smooth, well-stirred tahini for the best texture.
- Harissa paste adds heat; adjust the amount to your spice tolerance.
- Pistachios and parsley not only make the dish pretty but also add crunch and freshness.
- This hummus can be made a day ahead for parties or meal prep.
- Leftovers are versatile—use them as a dip, spread, or salad topper.
