Harissa-Roasted Carrot Hummus
This recipe comes from Julie Pointer Adams' beautiful new book Al Fresco. The spices and harissa perfectly balance out the sweetness of the roasted carrots, and the tahini grounds it all with earthiness and a creamy texture. We can't wait to serve this alongside a bounty of veggies when we entertain this summer!
INGREDIENTS
5 large or 7 small carrots
¾ c (180 ml) olive oil
2 garlic cloves, minced
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp nigella seeds
½ tsp berbere spice blend
Rind of ½ preserved lemon
1 tbsp lemon juice
⅓ c (80 ml) Seed + Mill Organic Tahini
1 tbsp jarred harissa, if using powdered or from a tube, you will need less
2 tbsp water
Crudités for serving, use your favorite raw vegetables
STEPS
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Cut the carrots into thirds. Bring a large pot of water to a boil, add the carrots, and cook for 15 minutes, or until tender when pierced with a fork. Drain and blot dry with paper towels.
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Preheat the oven to 400°F (200°C). Put the carrots on a rimmed baking sheet and toss with ¼ cup (60 ml) of the olive oil, the garlic, and the seeds and spice blend to coat. Roast for 30 minutes, or until caramelized and golden. Remove from the oven and allow to cool.
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Combine the preserved lemon, lemon juice, tahini, harissa, water, and cooled carrots in a food processor and process to a puree. With the motor running, drizzle in the remaining ½ cup (120 ml) olive oil and process until smooth. Serve with crudités.
Serves 6 to 8
Excerpted from Al Fresco by Julie Pointer Adams (Artisan Books). Copyright © 2022.
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