Brands of harissa can vary widely in heat levels, so start with 1 Tbsp. and give it a taste. Gradually add more if you like it spicy. This is one of five ways to riff on classic hummus (see more recipes here).
Recipe information
Yield
Makes about 2¼ cups
Ingredients
2
1
⅓
¼
1
1
¾
¼
2
Preparation
Step 1
Preheat oven to 425°. Place carrots in the center of a large square of foil and drizzle with 2 Tbsp. water. Wrap foil around carrots to make a tightly sealed packet. Place on a foil-lined rimmed baking sheet and roast until carrots are very tender, 40–50 minutes. Let sit until cool enough to handle.
Step 2
Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.
Step 3
Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.
Step 4
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
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Reviews (1)
Back to TopDelicious! I doubled the carrots and garlic - you can throw the garlic cloves in (unpeeled) with carrots to roast, too. This is a great base for a grain bowl. I add roasted veg, quinoa and barley with lots of lemon and garlic, spicy sausage and a poached egg.
Amber
North Vancouver, BC
1/20/2024
This hummus is so delicious!!! I made a double batch and made exactly as directed, doubled everything except the harissa - I wanted to be careful since it was for a crowd. All I need to say is: EVERYONE asked for this recipe. Fiance says it's the best hummus he's ever had!
FlourIsAGirlsBesrFriend
Boston, MA
1/4/2020