Roasted Carrot and Harissa Hummus

  • Total Time: 45 mins
  • Hands-on Time: 5 mins
  • Makes: 10 servings

Harissa-spiced carrots blend up into a creamy, flavorful roasted carrot hummus that’s perfect for dipping, spreading and spooning.

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  • 2 tablespoons Simply Organic Harissa Seasoning 3.20 oz.
  • 3/4 pound (about 4 medium-size) carrots, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 can (15.5 ounces) low-sodium chickpeas, drained and rinsed
  • 2 cloves garlic, peeled
  • 1/2 teaspoon sea or pink Himalayan salt
  • 1/4 cup tahini
  • 1/2 cup carrot juice, vegetable broth or water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons hazelnuts, toasted and chopped (optional)
  • 2 tablespoons parsley, chopped (optional)


1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Toss carrots with 1 tablespoon olive oil and 1 tablespoon harissa seasoning.

3. Arrange carrots in single layer on prepared baking sheet and roast 30 to 35 minutes, until completely soft, stirring halfway through.

4. Transfer carrots to a food processor and add chickpeas, garlic, salt, and remaining tablespoon harissa. Pulse about 5 pulses, until chopped.

5. Add tahini and process 1 minute. With processor running, stream in remaining tablespoon oil, carrot juice and lemon juice, then process until smooth. Serve topped with chopped hazelnuts and a sprinkle of parsley.

Recipe Tip
If you can’t find (or don’t want to use) carrot juice, use water or low-sodium vegetable broth instead. If you do buy carrot juice, enjoy the remaining juice in smoothies, soups and even cocktails.
Nutrition Fact Note Values were calculated using carrot juice.


Calories: 120, Cholesterol: 0mg, Fiber: 4g, Sodium: 200, Carbohydrates: 12g, Fat: 7g, Protein: 4g



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