Cooked carrots and harissa paste give ordinary hummus a spicy, smoky lift, plus an extra boost of nutrition. Harissa varies in heat, depending on whether you make your own or buy a commercial paste. Start with 3 tablespoons—you can always add more. If you’re not into spice, start with a few teaspoons. We adpapted this recipe from Aida Mollenkamp of Salt & Wind.
Use those extra carrots for dessert in a classic, easy Carrot Cake recipe.
Game plan: You can make the hummus up to 4 days ahead of time. Store in an airtight container in the fridge.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...