Ingredients (11)
- 2 cups low-sodium vegetable broth, chicken broth, or water
- 1 pound carrots, peeled and coarsely chopped
- 2 medium garlic cloves
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons tahini or almond butter
- 4 to 5 large ice cubes
- 3 to 4 tablespoons harissa paste
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey, plus more as needed
- Kosher salt and freshly ground black pepper to taste
- Calories236
- Fat13.28g
- Saturated fat1.52g
- Trans fat
- Carbs25.24g
- Fiber6.63g
- Sugar8.61g
- Protein6.55g
- Cholesterol
- Sodium186.71mg
- Nutritional Analysis per serving (7 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
Instructions
- 1Place the broth or water in a small saucepan and bring to a boil over high heat. Add the carrots and garlic, reduce the heat to medium, and cook until very tender, about 10 minutes. Remove from the heat and let cool slightly.
- 2In the bowl of a food processor fitted with the blade attachment, combine the carrots, garlic, 1 1/2 cups of the cooking liquid, and the chickpeas. Process until the mixture is very smooth. Add the olive oil, tahini or almond butter, and ice cubes and pulse until smooth.
- 3Add 3 tablespoons of the harissa, the lemon juice, and honey, season well with salt and pepper, and pulse to combine. Taste and adjust the seasoning, adding more salt, honey, or harissa as desired. Cool in the refrigerator for about 1 1/2 hours before serving.
Recommended from Chowhound
Food Trends
Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall
by Maryse Chevriere | Rosé may be an emblem of summer, but you shouldn't stop drinking pink wine when sweater weather rolls...
Explainers
Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery
by Pamela Vachon | Everything you need to know about shrubs (aka, drinking vinegar). Admittedly, the term shrub is up...
Recipe Round-Ups
Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...