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.
roughly chopped and ends discarded
To Cook The Carrots: 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.
The hummus can be made up to 4 days ahead of time -- store it refrigerated in an airtight container until ready to use.
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.
The amount of harissa you use will depend on which harissa you use as they vary in spiciness. I tested this recipe using a homemade harissa as well as this Mina Harissa and I liked it with 3 to 4 tablespoons so that it had a nice medium spice level. If you're not into spice, I'd suggest starting out with just a few teaspoons and adding more to taste.
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