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