Grilled Harissa Carrot Hummus

Name: Grilled Harissa Carrot Hummus
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 lb carrot, peeled, ends trimmed; 1/4 cup harissa, divided, plus more; 6 garlic cloves, finely grated, divided; 2/3 cup plus 2 tablespoons extra virgin olive oil, plus more; 2 tablespoons fresh thyme leaves, plus more; 1 teaspoon ground cumin; kosher salt; 2 (15 ounce) cans chickpeas, drained and 2 tablespoons of liquid reserved; 1/3 cup tahini; 2 tablespoons fresh lemon juice; aleppo pepper (for serving); vegetable oil (for brushing)

Submitted by Rick M.

"A sweet and spicy take on a classic."

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photo by Rick M.

Ready In:: 1hr
Ingredients:: 12
Serves:: 6-8

ingredients

1 lb carrot, peeled, ends trimmed
¹⁄₄ cup harissa, divided, plus more
6 garlic cloves, finely grated, divided
²⁄₃ cup plus 2 tablespoons extra virgin olive oil, plus more
2 tablespoons fresh thyme leaves, plus more
1 teaspoon ground cumin
kosher salt
2 (15 ounce) cans chickpeas, drained and 2 tablespoons of liquid reserved
¹⁄₃ cup tahini
2 tablespoons fresh lemon juice
aleppo pepper (for serving)
vegetable oil (for brushing)

directions

Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.

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Reviews

I love hummus so I figured I'd give this variation a try. The combination of slightly sweet from the carrots and the little kick from the harissa was a delicious twist. Family loved it and I'll definitely be making it again, great recipe!

Bonniejscaccia

RECIPE SUBMITTED BY

Rick M.

New York City, New York

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.

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