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.