Roasted Carrot Hummus with Harissa and Toasted Cumin

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Roasted carrot and harissa hummus is a chickpea and tahini dip where oven-browned carrots add sweetness and body and harissa adds smoky heat. It takes about an hour start to finish, most of it hands-off roasting, and makes about 3 cups.

I roast the carrots at 220 C / 425 F for 30 to 35 minutes, until the edges are dark brown and a fork squashes a chunk with no resistance. Pull them early and the hummus turns grainy.

Whipping the tahini with lemon juice first gives a pale, fluffy base. The carrots turn it deep orange, and the harissa leaves a slow warmth rather than sharp heat.

With warm pita and raw vegetables it eats like a full meal, and it keeps for 5 days in the fridge.

Why You’ll Love This Recipe

• The oven does most of the work while you toast spices
• Roasted carrots add natural sweetness and a deep orange color
• Keeps 5 days in the fridge, which suits meal prep
• Eats like a full meal with grains and raw vegetables

Ingredient Notes

• Harissa paste: Heat varies a lot between jars, so taste yours first. To swap, stir together 1 tbsp tomato paste, 1 tsp smoked paprika, and 1/4 tsp cayenne in place of the 2 tbsp.
• Tahini: Stir the jar well so the oil and paste are blended before measuring. Sunflower seed butter works for a sesame-free version, though it tastes milder and a little sweeter.
• Carrots: Sweet potato or butternut squash can replace them by weight. Cut into the same 2.5 cm / 1 inch chunks and roast 25 to 30 minutes.
• Chickpeas: One 400 g / 14 oz can, drained, equals about 240 g or 1 1/2 cups cooked from dried. Rinse canned ones well to remove the salty liquid.
• Cumin seeds: Toasting brings out a nutty depth. In a hurry, stir 1 tsp ground cumin into the processor and skip the skillet.

Roasted Carrot Hummus with Harissa and Toasted Cumin

A roasted carrot, chickpea, and tahini dip with harissa and toasted cumin, ready in about an hour and good for 5 days in the fridge.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dip

Cuisine: Middle Eastern

Calories: 170

Ingredients Method Notes

Ingredients

  

For roasting

• 450 g carrots peeled, cut into 2.5 cm / 1 inch chunks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 3 garlic cloves unpeeled

For the hummus

• 1 tsp cumin seeds
• 1 can canned chickpeas (400 g / 14 oz); drained and rinsed
• 80 g tahini / 1/3 cup; well stirred
• 2 tbsp harissa paste plus more to taste
• 3 tbsp fresh lemon juice / 45 ml
• 60 ml ice water / 1/4 cup; plus more if needed
• 1/2 tsp kosher salt

To serve

• 2 tbsp extra-virgin olive oil
• 2 tbsp roasted salted pepitas
• 2 tbsp flat-leaf parsley or cilantro chopped

Method

 

1. Heat the oven to 220 C / 425 F with a rack in the middle. Toss the carrot chunks with the olive oil and 1/2 teaspoon salt on a 33 x 46 cm / 13 x 18 inch rimmed sheet pan, spread them in a single layer, and roast for 15 minutes.
2. Flip the carrots with a spatula and tuck the unpeeled garlic cloves among them. Roast for 15 to 20 minutes more, until the edges are dark brown and a fork squashes a chunk with no resistance.
3. While the carrots finish, toast the cumin seeds in a dry 20 cm / 8-inch skillet over medium heat for 1 to 2 minutes, until fragrant and a shade darker. Grind them in a mortar or spice grinder, then drain and rinse the chickpeas.
4. Let the carrots and garlic cool on the pan for 10 minutes, then squeeze the soft garlic out of its skins.
5. In an 11-cup / 2.6 L food processor, blend the tahini and lemon juice for 1 minute, until thick and pale. Add the harissa, garlic, cumin, and remaining 1/2 teaspoon salt and process for 30 seconds.
6. Add the carrots and chickpeas and process for 2 minutes, scraping down the bowl once. With the motor running, add the ice water 1 tablespoon at a time until the hummus is smooth, glossy, and spoonable, then taste and adjust the salt and lemon.
7. Spread the hummus in a shallow bowl, swirl the top with the back of a spoon, and drizzle with the extra-virgin olive oil. Scatter the pepitas and parsley over the top and serve at room temperature.

Notes

• Roast the carrots until the edges are dark brown, since pale carrots make grainy hummus.
• Stir the tahini jar well before measuring, because the oil separates as it sits.
• Cool the carrots 10 minutes before blending so the hummus sets up thicker.
• Add pepitas and herbs just before serving so they stay crisp.

Tips for Success

• Cut carrots into even 2.5 cm / 1 inch chunks so they brown and soften at the same pace.
• Whip the tahini and lemon juice for a full minute before adding anything else, until thick and pale.
• Use ice-cold water, added 1 tablespoon at a time with the motor running, until the hummus turns glossy and spoonable.
• Toast the cumin seeds in a dry 20 cm / 8-inch skillet for 1 to 2 minutes, just until fragrant and a shade darker.
• Pour a thin film of olive oil over stored hummus before sealing the container so the surface stays smooth and moist.

Variations

• Swap the carrots for the same weight of sweet potato for a sweeter, softer dip, and keep the harissa at 2 tablespoons.
• Stir 1 teaspoon of orange zest into the finished hummus for a citrus note that plays well with the carrots.
• Top with crumbled feta and a spoonful of extra harissa for a vegetarian mezze plate that is no longer vegan.

Storage and Reheating

Store roasted carrot and harissa hummus in an airtight container in the fridge for up to 5 days. Pour a thin film of olive oil over the surface before sealing, and keep the pepitas and herbs separate until serving.

Freeze it for up to 3 months, leaving 1 cm / 1/2 inch of headspace. Thaw overnight in the fridge, then stir in a teaspoon of water and a squeeze of lemon to loosen it.

Hummus is served cold or at room temperature, so there’s nothing to reheat. Pull it from the fridge 20 minutes before serving so it loosens up, and don’t leave it out longer than 2 hours.

Serving Suggestions

Spread the hummus in a shallow bowl with the back of a spoon, drizzle with olive oil, and scatter pepitas and parsley over the top. Serve with warm pita, cucumber spears, radishes, and fennel wedges.

For a meal, spoon 1/2 cup into a bowl of quinoa with roasted chickpeas, arugula, and sliced cucumber. It also works as a sandwich spread under grilled zucchini or roasted peppers, and it keeps the plate vegetarian without any extra effort.

FAQ

Why is my roasted carrot hummus grainy?

Grainy hummus usually means the carrots were pulled too soon. Roast them 30 to 35 minutes at 220 C / 425 F until the edges are dark brown and a fork squashes a chunk with no resistance. Then run the processor a full 2 minutes before adding the ice water, scraping the bowl once.

Can I use sweet potato instead of carrots in harissa hummus?

Yes, use the same weight of sweet potato or butternut squash, cut into 2.5 cm / 1 inch chunks. Both roast in about 25 to 30 minutes at 220 C / 425 F and give a sweeter, softer hummus. Keep the harissa at 2 tablespoons, since the sweeter base handles the heat well.

Does roasted carrot and harissa hummus freeze well?

Yes, for up to 3 months in an airtight container, leaving 1 cm / 1/2 inch of headspace. Thaw it overnight in the fridge, then stir in a teaspoon of water and a squeeze of lemon to loosen it. Add the pepitas and herbs after thawing so they stay crisp and fresh.

What do you serve with roasted carrot hummus besides pita?

Cucumber spears, radishes, and fennel wedges give a cold crunch against the warm spice. For a fuller plate, spoon it into a grain bowl of quinoa or rice with roasted chickpeas, or spread it as a sandwich base with cucumber and arugula.

How spicy is roasted carrot and harissa hummus?

With 2 tablespoons of jarred harissa it lands at mild-to-medium warmth, since the carrots and tahini soften the heat. Brands vary a lot, so taste your paste first. For a milder dip use 1 tablespoon, and for more heat add up to 3 tablespoons or finish with a spoonful of paste on top.

Is roasted carrot and harissa hummus vegan and gluten free?

Yes, as written it’s vegan, gluten-free, dairy-free, and nut-free. Every ingredient is plant-based, and sesame in the tahini is the main allergen to know about. Check your harissa label, since a few brands add extra ingredients, and use certified gluten-free products if you’re cooking for someone with celiac disease.

If you enjoyed this, try

• this Silky Roasted Carrot Cumin Soup with Ginger
• Roasted Beet and Orange Salad with Toasted Walnuts recipe
• this Roasted Beetroot Hummus with Crunchy Dukkah Topping