Print

Rose Harissa Roasted Carrots over Hummus

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and nourishing dish featuring silky homemade hummus topped with caramelized rose harissa roasted carrots, bright clementines, and crunchy toasted pine nuts—perfect as a light dinner, appetizer, or mezze centerpiece.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 9 hours
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Middle Eastern-inspired
  • Diet: Vegetarian

Ingredients

  • 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 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

Instructions

  1. Prepare the Chickpeas: Soak dried chickpeas overnight in plenty of cold water (about 8 hours).
  2. Drain and cook chickpeas with baking soda in a saucepan over high heat for 3 minutes, stirring constantly.
  3. Add 6 1/2 cups water, bring to a boil, skim foam, and cook 20–40 minutes until very tender. Drain.
  4. Make the Hummus: Blend warm chickpeas in a food processor until a thick paste forms.
  5. With the processor running, add tahini, lemon juice, garlic, and salt. Slowly drizzle in ice water and blend about 5 minutes until very smooth and creamy. Adjust consistency if needed.
  6. Transfer to a bowl, cover surface, and rest 30 minutes. Bring to room temperature before serving.
  7. Roast the Carrots: Preheat oven to 425°F (220°C).
  8. Toss carrots and clementines with olive oil, rose harissa, cumin, sumac, salt, and pepper on a baking sheet.
  9. Roast for about 20 minutes until tender and caramelized.
  10. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden.
  11. Assemble: Spread hummus on a serving platter. Top with roasted carrots and clementines.
  12. Drizzle any remaining spiced oil over the top and sprinkle with toasted pine nuts. Serve with pita, naan, lavash, or crackers.

Notes

  • For convenience, substitute with about 3 2/3 cups canned chickpeas, drained and rinsed.
  • Blend chickpeas while still warm for ultra-smooth hummus.
  • Store hummus and carrots separately for up to 3 days in the refrigerator.
  • Reheat carrots at 350°F (175°C) for 8–10 minutes if needed.
  • Hummus can be frozen for up to 1 month; thaw and stir well before serving.

Nutrition

Find it online: https://savorymomskitchen.com/rose-harissa-roasted-carrots-over-hummus/