Spicy Harrisa Carrot Hummus
I don’t even know where to begin….. Maybe with my love affair with hummus? Or perhaps my love affair with smokey/spicy flavors? Or perhaps my love affair with carrots?
So here is what happened…. I was cruising the internet for recipe inspiration and I began seeing a lot of recipes that called for Harissa. Harissa? At first glance I had a foggy memory of what this spice blend tasted like. However, after a few minutes of research I quickly remembered my brother’s girlfriend making us roasted delicata squash with a miso-harissa sauce earlier this winter and I got really excited to try this spice blend again. We fell in love right away and I’m surprised it’s taken us so long to try this spice on our own! If you are not familiar (which I was not) Harissa is a sweet and smokey North African chili sauce or seasoning blend. Since I haven’t cooked with it before I started slow and just tossed a few tablespoons with a mix of veggies and roasted them. Taylor and I were both blown away by the flavor and I couldn’t wait to think of other ways to cook with harissa. As luck would have it, I had some chickpeas soaking on the counter and I decided a hummus recipe would need to happen.
I think carrots and harissa are a great combination and this just may be the best hummus I’ve ever made. You can find harissa at most well stocked grocery stores. However, if you cannot find it this is something worth ordering. I plan to use this in more recipes soon and I think you all will enjoy it. I used The Silk Road brand that you can order from Amazon. Feel free to use any brand (paste or spice blend) just remember that the spiciness may vary from company to company.
Spicy Harissa Carrot Hummus
Prep Time: 10 mins. Cook Time: 25 mins. Serves: 4 cups
- 5 medium sized carrots, chopped into 1/2 inch pieces
- 1 1/2 cups cooked chickpeas, or a 15 oz can, rinsed and drained
- 4 large cloves of garlic, minced
- 1/4 cup tahini
- 3 TBS extra virgin olive oil
- 2 TBS lemon juice
- 1 TBS harissa
- Sea salt to taste
- Minced cilantro for serving
- Bring a large pot of water to a boil. Add the carrots and cook until for tender. About 10 minutes. Remove from heat and drain.
- Add all ingredients except the olive oil to a food processor and whirl away. With the motor still running slowly add the olive oil. If hummus is too thick add a little more oil or a few tablespoons of water.
- Taste test and add more spice if necessary.
- Serve with minced cilantro
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.