Easter and Passover are often celebrated using bunnies and eggs – and of course carrots! We are using the holidays as a wonderful excuse to whip up carrot hummus.
Who would have guessed that a bean dip ubiquitous in the Middle East would become an American go-to snack? We’re big fans of all kinds of hummus, especially ones with more complex flavors like this one. Carrots are roasted with pungent garlic for this easy recipe, combined with chickpeas and a condiment called Harissa, which adds a kick to the creamy app.
Coriander is a major component in Harissa, a Middle Eastern spice blend that is typically made in to a paste and used to season a myriad of foods. Harissa is sometimes called the ketchup of North Africa. Full of peppers and garlic, caraway seeds and coriander seeds, it is medium hot with lots of spicy flavor. If you aren’t a fan of “warm” foods as we are, you can begin the recipe with half of the harissa, and add more as you taste the hummus.
Coriander, the seed of the Cilantro plant is full of Vitamin C, iron, fiber, and magnesium. The essential oils of cilantro have been studied to lower blood pressure and help relieve digestive issues. Enjoy this hummus at your next tailgate and know that you are eating healthy while cheering on your favorite team!
Toss the carrots and garlic together with 1 TB of the oil. Sprinkle with salt and pepper. Slide into a 400F oven and cook for 25-30 minutes or until the carrots are soft.
Combine the veg broth, roasted carrots and garlic and chickpeas in a food processor and puree. Add the olive oil and tahini and puree until smooth.
Add the harissa, juice and honey and sprinkle with salt and pepper. Puree to combine, adjusting the seasoning as desired.