Hummus has taken the world by storm in the last few years. No longer relegated to Middle Eastern kitchens and markets, you can now find find tubs of the stuff in every mega market as well as corner store. What’s not to love about it? It’s not messy, it’s good for you and it comes in a bunch of different flavors (sort of). This roasted carrot hummus isn’t for the faint of heart. No…this stuff is for people who like hummus and really like carrots.
We’re big fans of hummus around here. Although I prefer my homemade hummus, Craig prefers the store bought stuff. I can’t be too angry with him about it though. He’s been eating hummus and veggies as his snack at work and considering his previous snacks included mini Snickers, Reese’s or Hershey’s Kisses…I’ll gladly buy him the tubs of hummus. But this time I think I’ve got him hooked.
I got the inspiration for this dish from a restaurant here in Dallas. They make a roasted carrot hummus, top it with spicy harissa and then pile candied peanuts on top of that. Talk about making an otherwise delicious, but ho-hum dip into something that looks like a piece of table art.
I opted to let the roasted carrots bring the sweetness to this dish and top it with some of that smoky Southwestern harissa I posted a few days ago. For a bit of additional crunch, I sprinkled roasted pumpkin seeds (pepitas) on top of the whole thing. I didn’t want to get Craig out of his veggie dipping habit, so I cut up some broccoli and zucchini for him.
Instead of mixing the harissa right into the carrot hummus, spooning it on top lets everyone decide how much heat they want. Options. Who doesn’t want options?
So why not mix things up a little bit and get more vegetables into your diet. Didn’t you make that one of your New Year resolutions anyway?
- 1 Pound Carrots (clean and peel)
- Panch Phoron (1-2 teaspoons)
- 1-2 Tablespoons Olive Oil
- 3 Cloves Roasted Garlic
- 1 Teaspoon Kosher Salt
- Pre-heat oven to 425 degrees Farenheit.
- Place carrots on a large, rimmed baking sheet.
- Pour olive oil over carrots and make sure that they are well coated in the oil and arrange the carrots in a single layer.
- Sprinkle carrots with the panch phoron. (The amount is up to you.)
- Slide carrots into the oven and roast for 20-30 minutes or until carrots are fork tender.
- Remove from oven.
- When carrots are cool enough to handle, add them to the bowl of a food processor.
- Add the roasted garlic and salt to the processor.
- Cover and buzz until everything is smooth.
- Spoon onto a serving dish and top with harissa and pumpkin seeds.
- Serve with cut vegetables and/or crackers.
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