Spicy Carrot Hummus

basics hummus carrot chickpea tahini lemon juice garlic harissa cumin olive oil sunflower seed healthyish

Claire Saffitz

Makes about 2¼ cups

Source

Ingredients

2 medium carrots, peeled, ends trimmed (about 4 ounces)

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 tablespoon (or more) harissa, Sriracha, or gochujang

¾ teaspoon (or more) kosher salt

¼ teaspoon ground cumin

2 tablespoons olive oil, plus more for drizzling

Toasted sunflower seeds and chopped parsley (for serving)

Method

Preheat oven to 425°. Place carrots in the center of a large square of foil and drizzle with 2 Tbsp. water. Wrap foil around carrots to make a tightly sealed packet. Place on a foil-lined rimmed baking sheet and roast until carrots are very tender, 40–50 minutes. Let sit until cool enough to handle.

Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.

Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.