Roasted Carrot and Harissa Hummus

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  • Total Time: 0 hrs 45 mins
  • Hands-on Time: 0 hrs 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.


  • 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.


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