Spicy Carrot Hummus

Name: Spicy Carrot Hummus
Prep time: 20 min
Total time: 1 h 50 min
Yield: 3 1/2 cups (about 15 servings)
Ingredients: 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

Carrots Easter Middle Eastern Condiments Hummus Appetizer Snack Party Planning Dip Fall Winter Easy

Save (28)

Rate

3 1/2 cups (about 15 servings) Easy

Total: 20 mins, plus 1 1/2 hrs cooling time Active: 20 mins

0 Ratings

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

Try Amazon Fresh

Nutritional Information

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

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.

Adapted from Aida Mollenkamp

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.

Load Comments

Recommended from Chowhound

A Sushi Master Shares His 5 Must-Have Kitchen Tools

(07:28)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama. Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.