Spicy Carrot Hummus Recipe
Food Recipes | Appetizers | Dips | Gameday | Middle Eastern | North African | Snacks | Super Bowl
We made this Spicy Carrot Hummus especially for the esteemed philosophers that jump in comment sections and say “Why would I waste 2 hours making hummus when I can just buy it at the store?” Well, there are a lot of things you can buy at the store. Sadly, a personality isn’t one of them. But if you like heat in your hummus, then try this North African twist with homemade harissa mixed in and everything topped with homemade dukkah for added spices and texture. We apologize in advance for interrupting your Love Island on the Spectrum binge.
PREP TIME
1 hr
COOK TIME
1 hr 15 mins
SERVINGS
6-8
Ingredients
Harissa
- 2 red bell peppers (or 16 oz jar of roasted red peppers)
- 5 garlic cloves
- 1.25 oz guajillo chiles, stemmed & seeded
- 1/2 oz chile de arbol, stemmed but not seeded
- Boiling water to steep chiles
- 2 Tbsp tomato paste
- 1/2 Tbsp caraway seeds
- 1 Tbsp cumin
- 1 Tbsp ground coriander
- 1 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
- 1 lemon, juiced
- 2 Tbsp to 1/4 cup olive oil
Spicy Carrot Hummus
- 14 oz carrots, peeled
- (1) 15 oz can chickpeas
- 1/2 cup tahini
- 1/4 cup + 2 Tbsp harissa
- 2 lemons, juiced
- 1.5 tsp salt
- 1/4 cup extra virgin olive oil
- Pita, for serving
- Carrot sticks, for serving
- Celery sticks, for serving
- Cucumber slices, for serving
- Sliced radish, for serving
- Broccoli florets, for serving
- Feta cheese, for serving
Dukkah
- 1/4 cup hazelnuts
- 1/4 cup almonds
- 1/4 cup pistachios
- 2 Tbsp sesame seeds
- 1/4 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt, to taste
- Pepper, to taste
COOKING INSTRUCTIONS:
Spicy Carrot Hummus
Harissa
- To make homemade roasted red peppers: Set oven broiler on high. Place peppers on foil-lined baking sheet. Place under broiler and roast for 6-8 mins per side, or until pepper skin is heavily charred. Remove from oven and place in medium bowl. Cover bowl and let peppers rest for 30 mins. Then peel and deseed peppers. Set aside.
- While peppers are resting: Preheat oven to 400ºF. Place garlic in oven-safe ramekin or small bowl, drizzle with olive oil, then cover with foil. On baking sheet, place carrots (from Hummus recipe below) then drizzle with olive oil and season with salt and pepper. Roast carrots for 30-35 mins, or until they are soft. Roast garlic for about 60 mins, or until soft. Set aside.
- While garlic & carrots are roasting: In a large pan over medium-high heat, toast guajillo and chile de arbol for 1-2 mins per side, or until fragrant (pressing them with a spatula will ensure they toast more evenly). Then pour in just enough boiling water to cover them. Remove pan from heat and let chiles steep for 30 mins. Remove chiles from steeping water and set aside. Discard steeping water.
- To make Harissa: Add all ingredients (except carrots in Step 2) to a large food processor. Process until smooth. Set aside.
Spicy Carrot Hummus
- In a large food processor, add roasted carrots (roasted during Harissa instructions), chickpeas, tahini, Harissa, lemon juice, and salt. Process until smooth. Near the end of processing, add oil slowly while continuing to run the food processor until oil is fully integrated.
- Garnish with dukkha. Serve with pitas, carrots, celery, cucumber, radish, broccoli, and feta cheese. Enjoy!
Dukkah
- Toast hazelnuts, almonds, and pistachios in a cast iron pan over medium-high heat, about 3-4 mins. Transfer nuts to food processor.
- In same pan over medium-high heat, add sesame seeds and toast while stirring frequently, for about 15-20 seconds or until the sesame seeds have started to turn slightly golden around the edges. Transfer seeds to food processor.
- Add remaining ingredients to food processor then pulse until a coarse mixture (you don’t want dukkha to be too fine). Remove from food processor and set aside.
PAIRINGS:
Spicy Carrot Hummus
American IPA
Riesling
Rosé Sangiovese
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