This vibrant dish brings together creamy homemade hummus and warmly spiced roasted carrots finished with citrus and toasted pine nuts. It works beautifully as a light dinner, a hearty appetizer, or part of a mezze spread. The contrast of silky hummus, caramelized vegetables, and crunchy nuts makes every bite satisfying and full of flavor.

Why You’ll Love This Recipe

This recipe combines wholesome ingredients with bold flavors for a nourishing yet indulgent experience. The hummus is exceptionally smooth and creamy thanks to properly cooked chickpeas and tahini, while the roasted carrots develop deep sweetness as they caramelize in the oven.

The rose harissa, cumin, and sumac add warmth and gentle heat, balanced by the bright freshness of clementines. Toasted pine nuts bring texture and richness. It is naturally vegetarian, packed with plant-based protein and fiber, and perfect for sharing or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hummus

1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water (for cooking)
1 cup plus 2 tablespoons light roast tahini
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
1 1/2 teaspoons salt, or to taste
1 tablespoon good-quality olive oil for serving (optional)

Carrots

1 pound (450 grams) baby carrots, peeled and halved lengthwise if thick
2 medium clementines, peeled and segmented
1/4 cup (55 grams) extra virgin olive oil
1 teaspoon rose harissa
1 teaspoon ground cumin
1 teaspoon sumac
1 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 cup pine nuts

Directions

Hummus

1. The night before, place the dried chickpeas in a large bowl and cover with cold water at least twice their volume. Soak overnight, about 8 hours.
2. The next day, drain the chickpeas. In a medium saucepan over high heat, add the drained chickpeas and baking soda. Cook for 3 minutes, stirring constantly.
3. Add 6 1/2 cups of water and bring to a boil. Skim off any foam and floating skins. Reduce slightly and cook for 20 to 40 minutes, until the chickpeas are very tender and easily mash between your fingers.
4. Drain the chickpeas. You should have approximately 3 2/3 cups cooked chickpeas.
5. Place the chickpeas in a food processor and blend into a thick paste.
6. With the processor running, add the tahini, lemon juice, garlic, and salt. Slowly drizzle in the ice cold water. Blend for about 5 minutes until extremely smooth and creamy. Adjust consistency with a little extra water if needed.
7. Transfer to a bowl, cover the surface, and let rest for at least 30 minutes. If refrigerated, remove 30 minutes before serving. Drizzle with olive oil if desired.

Carrots

1. Preheat the oven to 425°F (220°C).
2. Spread the carrots and clementine segments on a large baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the rose harissa, cumin, sumac, kosher salt, and black pepper over the vegetables. Toss well and spread out evenly.
4. Roast for about 20 minutes, or until the carrots are tender and caramelized around the edges. Avoid over-roasting.
5. While the carrots roast, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until golden and fragrant. Remove immediately to prevent burning.

Assemble

1. Spread the hummus onto a large serving platter or individual plates.
2. Arrange the roasted carrots and clementines over the hummus.
3. Drizzle any remaining spiced oil from the baking sheet over the top.
4. Sprinkle with toasted pine nuts.
5. Serve with pita, naan, lavash, or crackers.

Servings and timing

Servings: 4

Prep time: 40 minutes
Cook time: 20 minutes
Soaking time: 8 hours
Total time (including soaking): Approximately 9 hours

Variations

You can easily adapt this recipe to suit your taste or what you have available.

Swap carrots with cauliflower, broccoli, romanesco, butternut squash, or beets. Adjust roasting times accordingly.

Replace pine nuts with slivered almonds, pistachios, walnuts, hazelnuts, or a sprinkle of dukkah.

Add quartered shallots to the roasting pan for extra sweetness and depth.

Try different spice blends such as smoked paprika and coriander for a Spanish-inspired twist, or garam masala for a warmer profile.

If clementines are unavailable, use orange segments or omit citrus altogether.

Storage/Reheating

Store hummus in an airtight container in the refrigerator for up to 3 days. If it thickens, stir in a small amount of water and lemon juice to loosen before serving.

Store roasted carrots separately in the refrigerator for up to 3 days.

To reheat carrots, warm them in a 350°F (175°C) oven for 8 to 10 minutes or until heated through. Hummus is best served at room temperature.

FAQs

Can I use canned chickpeas instead of dried?

Yes, you can use about 3 2/3 cups canned chickpeas, drained and rinsed. The texture may be slightly less creamy, but it will still be delicious.

Why do I need baking soda for the chickpeas?

Baking soda helps soften the chickpeas by breaking down their skins, resulting in smoother hummus.

What is rose harissa?

Rose harissa is a North African chili paste blended with spices and dried rose petals. It adds heat, fragrance, and depth to the dish.

Can I make the hummus ahead of time?

Yes, hummus can be made up to three days in advance and stored in the refrigerator.

Do I have to add clementines?

No, they are optional. They add a sweet citrus note but the dish works well without them.

How do I keep pine nuts from burning?

Toast them over medium heat and stir constantly. Remove them from the pan as soon as they turn golden.

Can I serve this warm?

Yes, the carrots can be warm while the hummus is at room temperature for a lovely contrast.

Is this recipe suitable for meal prep?

Yes, prepare the hummus and carrots separately and assemble when ready to eat.

How do I make the hummus extra smooth?

Blend the chickpeas while still warm and process for several minutes, adding ice water gradually.

Can I freeze the hummus?

Yes, hummus can be frozen for up to one month. Thaw in the refrigerator and stir well before serving.

Conclusion

Rose Harissa Roasted Carrots over Hummus is a vibrant, nourishing dish that transforms simple ingredients into something truly special. Creamy hummus forms the perfect base for caramelized, spice-kissed carrots and crunchy toasted nuts. Whether served as a light dinner, appetizer, or centerpiece for a gathering, this recipe delivers bold flavor and satisfying texture in every bite.

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