Carrot Harissa Hummus recipe
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Ingredients
- 1 cup dry chickpeas (garbanzo beans) 1 carrots, peeled and cut into 1-inch dice 1 tablespoon olive oil, plus more for drizzling 2 cloves garlic, peeled and chopped 3 tablespoons tahini 2 tablespoons harissa 2 tablespoons oil-packed sun-dried tomatoes ¼ cup lemon juice 1 tablespoon lemon-flavored olive oil salt to taste
Nutrition Info
- 222.2 caloriescarbohydrate: 24.9 gcholesterol: : -fat: 11.1 gfiber: 7 gprotein: 8 gsaturatedFat: 1.4 gservingSize: -sodium: 82.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Carrot Harissa Hummus
Directions
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Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.
Bake until softened and lightly browned, about 25 minutes. Let cool.
Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.
Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.
Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.