Carrot Harissa Hummus

I've always found plain hummus rather bland. Adding harissa (preferably homemade, many brands add vinegar to it which I find unpalatable and it's not authentic), roasted carrots and sun-dried tomatoes however is a whole different story. Removing the skins from the chickpeas takes time but it is worth it, the hummus is much creamier even without adding lots of tahini.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 222 Calories

Ingredients

• ¼ cup lemon juice
• salt to taste
• 3 tablespoons tahini
• 2 cloves garlic, peeled and chopped
• 2 tablespoons harissa
• 1 tablespoon lemon-flavored olive oil
• 1 cup dry chickpeas (garbanzo beans)
• 1 carrots, peeled and cut into 1-inch dice
• 1 tablespoon olive oil, plus more for drizzling
• 2 tablespoons oil-packed sun-dried tomatoes

Recipe Instructions

Step 1

Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.

Step 3

Bake until softened and lightly browned, about 25 minutes. Let cool.

Step 4

Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.

Step 5

Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.

Step 6

Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.