Carrot Harissa Hummus recipe

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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 calories
carbohydrate: 24.9 g
cholesterol: : -
fat: 11.1 g
fiber: 7 g
protein: 8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 82.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.

  3. Bake until softened and lightly browned, about 25 minutes. Let cool.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

6 servings

Recipe Note

I've always found plain hummus rather bland. Adding harissa (preferably homemade, many brands add vinegar to it which I find unpalatable and it's not authentic), roasted carrots and sun-dried tomatoes however is a whole different story. Removing the skins from the chickpeas takes time but it is worth it, the hummus is much creamier even without adding lots of tahini.

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