Carrot Cumin Hummus With Swirled Harissa Recipes

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CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA



Carrot & cumin hummus with swirled harissa image

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

Provided by Good Food team

Categories     Snack

Time 45m

Number Of Ingredients 9

600g carrots
2 tbsp olive oil
1 tsp cumin seeds
1 garlic bulb
juice of 1 lemon
120ml extra virgin olive oil
400g can of chickpeas , drained and rinsed
rose harissa
flatbreads , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
  • Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Nutrition Facts : Calories 239 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

GRILLED HARISSA CARROT HUMMUS



Grilled Harissa Carrot Hummus image

Make and share this Grilled Harissa Carrot Hummus recipe from Food.com.

Provided by Rick M.

Categories     Southwest Asia (middle East)

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 495.6, Fat 32.3, SaturatedFat 4.4, Sodium 487.6, Carbohydrate 44.5, Fiber 9.8, Sugar 3.8, Protein 10.4

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