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Roasted Carrot and Harissa Hummus

Posted Jun 20 2013 5:23pm


It’s Thursday. But for me if feels like a lazy Sunday. It’s the first day in a long while that it has silently rained for hours. My head feels cloudy like the weather, but my mind feels calm. For some reason this grey day fills me with peace and quiet. As I write this, I am sitting on my dark blue couch, curled up in my favorite blanket, over looking the purple and pink garden full of summer flowers. I have the urge to play Jack Johnson’s "Banana Pancake" song…however, neither do I have bananas nor do I have my fiancé around to share them with. So instead I write.

Today is the first day of summer break. My first year of graduate school is now behind me. All I can say is “wow". My mind is blank, my adrenals exhausted…one down, one more to go. Naturally, with so much free time, all I want to do is create. So that is what I did.


Homemade hummus is so easy to make. Not only that but the quality of homemade hummus is 100x that of what you can buy in the store….and much cheaper.

Hummus is great to have around. It is very versatile. You can spread it on sandwiches or wraps, you can use it as a dip, or you can even warm it up and serve it along side a salad and fresh bread. Whatever your heart so desires. Its full of good fiber, plant protein, and essential fats. Alongside veggies, that are full of bioactives and important vitamins and minerals, you have yourself a balanced snack. Cool right?

Well the hummus I made today was based upon what I had in my refrigerator. Carrots and harissa caught my eye. Hmm…sweet and spicy, that sounds good!

So here it is…the magic that came together in whirl.


Roasted Carrot and Harissa Hummus
Preparation time: 30 minutes total, 10 minutes active

I like to divide my hummus into two 8oz mason jars. This keeps the hummus fresher for longer or you can give one jar away!

Makes about 2 cups

For the hummus:
3 carrots, pealed
1 teaspoon olive oil
1 15oz can of garbanzo beans, drained
Juice of 1 small lemon
1 tablespoon white balsamic vinegar (regular will work too, color will just be slightly different)
2 tablespoons roasted tahini
2 teaspoons harissa
¼ teaspoon salt, plus more to taste
3 tablespoons extra virgin olive oil
Fresh ground pepper to taste

To prepare the hummus: Preheat the oven to 400 degrees. Cut the carrots in half and chop into chunks. Toss in 1 teaspoon olive oil and place onto a baking sheet. Roast in oven for about 20 minutes or until tender.
            Meanwhile in a large food processor add garbanzo beans, lemon juice, balsamic vinegar, tahini, harissa, and salt. When the carrots are done add them into the food processor as well and pulse to combine. Slowly add in the olive oil. Process until smooth. Season with fresh ground pepper and more salt to taste.
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