Roasted Carrot Hummus
Wednesday, July 1, 2020
Hummus then this should be your choice. You still get the nuttiness from the Tahini but then the sweetness from the roasted carrots and heat from >Harissa is a great addition. The heat level of varies depending on where you get it. So if you tend to be timid when it comes to heat, hold back and then add more. Or I like to add a dollop of it in the center when serving then everyone can choose how much heat they want. People often ask me what to do with their leftover Tahini. Think of it as the Mediterian peanut butter. It's great with apple slices or carrots.
Ingredients
2 medium carrots, peeled and ends trimmed off
1 15oz can of chickpeas, rinsed and drained
⅓ cup tahini, mixed well
¼ cup fresh lemon juice
1 garlic clove
1 Tbsp. Harissa
1½ tsp. Kosher salt
¼ tsp. ground cumin
2 Tbsp. olive oil
pine nuts, lightly toasted
Instructions
Preheat oven to 400°.
Place the carrots on the sheetpan and roast until fork tender. About 40 minutes.
Remove the carrots from the oven and let cool.
Finely grate the garlic or use the side of your knife with a bit of Kosher salt to make it into a paste.
Add the carrots, chickpeas, lemon juice, Tahini, garlic, Harissa, salt and cumin to a blender. Blend until smooth. About 1 minute. Though watch out for some of the chickpeas not making it down to the blade and not getting pureed.
With the blender still running, drizzle the olive oil into the mixture. It's tempting to just dump the olive oil and the blend, though odds are you will end up with a pocket of olive oil. This is the step helps create a smooth and light hummus.
Serve in a shallow bowl, making an indention in the middle. Drizzle with some additional olive oil. Sprinkle with some of the toasted pine nuts and add a nice spoonful of Harissa in the middle.
Tags
Appetizer
