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.
2cupslow-sodium vegetable broth, chicken broth, or water
1poundcarrotsroughly chopped and ends discarded
2mediumgarlic cloves
For The Hummus:
1(15 ounce)canned chickpeas
4tablespoonsextra-virgin olive oil
3tablespoonstahini or almond butter
4to 5Large ice cubes
3to 4 tablespoonsharissa paste
2tablespoonsfreshly squeezed lemon juice
1tablespoonshoney
Kosher salt and Freshly ground black pepper
Instructions
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.TIP: Carrotss can be cooked up to three days ahead. Warm to room tempereature befor proceeding.
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 the mixture is very smooth. Add olive oil, tahini or almond butter, and ice cubes and pulse until the 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 it for at least 1 1/2 hours.TIP: Hummus can be made up to three days ahead. Store refrigerated in an airtight containrer and let sit at room temperature a few minutes before serving.