Today is May 19, 2025 / /

Carrot Humous

Ingredients

12 oz.carrots, peeled, quartered lengthwise
3 Tbsp.extra-virgin olive oil, divided, plus more for serving
1 tsp.(or more) kosher salt, divided
1(14.5-oz.) can chickpeas, drained
1/2 tsp.baking soda
1garlic clove, finely chopped
3 Tbsp.fresh lemon juice, divided
3 Tbsp.tahini
1 Tbsp.harissa
Toasted sesame seeds, coarsely chopped fresh dill, pita chips, and assorted vegetables, for serving

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Directions

1. Step 1Arrange a rack in center of oven; preheat to 425°. On a baking sheet, toss carrots with 1 Tbsp. oil and 1/2 tsp. salt. Arrange cut sides down and tightly cover sheet with foil.
2. Step 2Roast carrots 15 minutes. Uncover and continue to roast until tender and lightly caramelized, 10 to 20 minutes more, depending on size of carrots. Let cool slightly. If desired, trim off the most caramelized edges and discard.
3. Step 3Meanwhile, in a medium pot, combine chickpeas and baking soda. Cover with water. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring occasionally, until chickpeas begin to break down, 10 to 15 minutes. Strain through a fine-mesh sieve, then thoroughly rinse.
4. Step 4In a food processor, combine garlic and 2 Tbsp. lemon juice. Optionally, let sit 5 minutes so acid from lemon juice tames the raw garlic flavor and garlic can infuse into lemon juice. Add tahini, harissa, and 1/2 tsp. salt and process until smooth, about 30 seconds. Add chickpeas and carrots and process until smooth, about 2 minutes more.
5. Step 5With the motor running, stream in 2 Tbsp. oil until smooth and whipped; season with salt and more lemon juice, if needed.
6. Step 6Transfer hummus to a serving bowl. Drizzle with oil. Top with sesame seeds and dill. Serve with pita chips and vegetables alongside.