Consider yourself warned: you will need to make a lot of this Carrot Harissa Hummus because it goes fast. Maybe that’s because it’s a twist on hummus so it’s familiar but just a little bit different. Or perhaps because it’s a one-size-fits-all appetizer since it’s vegetarian, vegan, dairy-, and gluten free. I suggest you add it to your entertaining plans because it’s everything you want out of a good entertaining recipe — easy, affordable, make ahead, and yet interesting enough that you can make a statement.Â
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Carrot Harissa Hummus Recipe
Consider yourself warned: you will need to make a lot of this Carrot Harissa Hummus because it goes fast. Maybe that's because it's a twist on hummus so it's familiar but just a little bit different.
Ingredients
- 2 cups low-sodium vegetable broth, chicken broth, or water
- 1 pound carrots roughly chopped and ends discarded
- 2 medium garlic cloves
- 1 (15 ounce) canned chickpeas
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons tahini or almond butter
- 4 to 5 Large ice cubes
- 3 to 4 tablespoons harissa paste
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- Kosher salt and Freshly ground black pepper
Instructions
- To Cook The Carrots:Â Heat broth or water in a small saucepan over high heat and bring to a boil. Add carrots and garlic, reduce heat to medium, and cook until very tender, about 10 minutes. Remove from stove and cool slightly.
- To Make The Carrot Hummus: Combine carrots and 1 1/2 cups of the cooking liquid with chickpeas and garlic in a food processor fitted with a blade. Process until mixture is very smooth. Add olive oil, tahini or almond butter, and ice cubes and pulse until mixture is smooth. Pulse in 3 tablespoons of the harissa, lemon juice, and honey, and season well with salt. Taste and adjust seasoning, adding more salt, honey, or harissa, as desired. Place in the refrigerator to let the hummus cool off before using, at least 1 1/2 hours.
Tried this recipe?Mention @saltandwind or tag #swsociety!
