Carrot Harissa Hummus - This carrot harissa hummus is creamy and velvety with a smooth, whipped texture and a warm, gently spicy finish. Roasted carrots bring natural sweetness and a bright orange color, while harissa adds smoky heat that feels bold but balanced against lemon and tahini. The flavor is savory, slightly sweet, and tangy, with a rich, silky mouthfeel that makes it hard to stop dipping. It’s a quick appetizer that feels fresh and colorful, and it holds well for meal prep and snack boards.

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Carrot Harissa Hummus - Hummus becomes truly creamy when you treat it like an emulsion and manage thickness carefully. After testing, I found that roasting carrots until they’re very tender is crucial; under-roasted carrots make the hummus grainy and make the sweetness taste raw instead of caramelized. I also learned that the order of blending matters: start with tahini and lemon juice first to create a fluffy base, then add chickpeas and carrots so the mixture stays airy rather than dense. That initial tahini whip is a simple technique that makes the final texture feel restaurant-style. Harissa can vary wildly in heat and salt, so the best approach is to add it gradually and taste; that guarantees a balanced spice level that builds warmth without overpowering the sweet carrot. A small splash of ice-cold water while blending helps the hummus emulsify and turn velvety, and a drizzle of olive oil at the end gives a glossy finish. This shows how basic ingredients create something special: chickpeas, carrots, and tahini become silky and bold when you blend with intention. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—whipping tahini, using very tender carrots, and adjusting harissa carefully make certain the hummus stays creamy, bright, and consistently delicious.

Dietary Notes

✓ Colorful Snack Board
✓ Creamy Whipped Texture
✓ Roasted Vegetable Twist
✓ Make-Ahead Friendly

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Why You'll Love This

Ultra-Creamy Consistency: Whipped tahini technique creates a smooth, velvety dip.
Balanced Sweet Heat: Roasted carrots and harissa build flavor that’s warm, smoky, and bright.
Easy to Customize: Adjust spice, citrus, or garlic to match your taste and toppings.
Perfect for Meal Prep: Holds well for days and upgrades wraps, bowls, and snack plates.

Carrot Harissa Hummus

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 25min

🥨 Yield: 8

🍞 Method: Blending

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

3 medium (about 12 oz / 340 g) carrots, peeled and cut into 1-inch pieces
3 tbsp olive oil, divided
1 1/2 tsp fine salt, divided
1 clove garlic, minced
1 tsp ground cumin
1 (15 oz / 425 g) can canned chickpeas, drained and rinsed
1/3 cup (80 g) tahini
3 tbsp lemon juice, freshly squeezed
1–2 tbsp harissa paste
2–4 tbsp ice-cold water
1/2 tsp smoked paprika (optional)
1 tbsp fresh parsley, chopped (for serving)

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carrots, peeled and cut into 1-inch pieces Roast carrots until very tender so they blend silky and sweet; undercooked carrots can make the hummus grainy and reduce that creamy, velvety texture.
olive oil, divided Olive oil builds flavor and adds a glossy finish; use some for roasting so the carrots caramelize, then drizzle at the end for a restaurant-style look.
fine salt, divided Salt the carrots before roasting and the hummus after blending; layered seasoning makes the sweet heat taste balanced instead of flat.
garlic, minced Use a small amount so it doesn’t dominate; garlic should build savory depth and support the harissa, not turn the dip harsh.
ground cumin Cumin adds warm depth and pairs naturally with harissa; it helps the dip taste savory and complex without adding extra steps.
canned chickpeas, drained and rinsed Rinse chickpeas well to remove briny liquid; a cleaner base makes lemon and harissa taste brighter and keeps the hummus from tasting canned.
tahini Whip tahini with lemon first to create an emulsion; this technique makes the hummus creamy and airy rather than dense and heavy.
lemon juice, freshly squeezed Fresh lemon builds brightness and balances roasted carrot sweetness; add more at the end if the dip needs a sharper, cleaner finish.
harissa paste Harissa varies in heat and salt, so add gradually; tasting as you go guarantees warm, smoky spice that builds flavor without overpowering the dip.
ice-cold water Cold water helps tahini emulsify and turn fluffy; it lightens the texture so the hummus feels velvety and spreadable, not thick and pasty.
smoked paprika (optional) Smoked paprika adds aroma and color; it reinforces harissa’s smoky note and makes the finished bowl look vibrant and inviting.
fresh parsley, chopped (for serving) Parsley adds fresh green contrast; sprinkle at the end so it stays bright and keeps the dip tasting lively on a snack board.

list_alt Instructions

1

Step 1: Preheat the oven to 425°F (220°C) and toss carrots with 1 tbsp olive oil, half the salt, cumin, and garlic - seasoning before roasting builds flavor into the vegetable.
2

Step 2: Roast carrots 20–25 minutes until very tender and lightly caramelized - fully tender carrots blend into a velvety texture instead of a grainy dip.
3

Step 3: In a processor, blend tahini and lemon juice for 45–60 seconds until thick and pale - this whips the base and creates a creamy emulsion.
4

Step 4: Add ice-cold water 1 tbsp at a time and blend until fluffy - cold water helps the tahini emulsify for a lighter, restaurant-style feel.
5

Step 5: Add chickpeas, roasted carrots, remaining salt, and harissa, then blend until very smooth - blending longer builds a creamy, velvety hummus texture.
6

Step 6: Add more water if needed to reach a spreadable consistency - controlled thinning keeps it creamy, not runny.
7

Step 7: Taste and adjust with extra lemon or harissa - gradual seasoning guarantees balanced sweet heat and bright finish.
8

Step 8: Spoon into a bowl, drizzle with remaining olive oil, and garnish with paprika and parsley - finishing oil adds gloss and makes flavors pop.

Nutrition Facts

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Calories 150

Protein 5g

Carbs 14g

Fiber 4g

Sugar 3g

Fat 9g

Sodium 320mg

Potassium N/A

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Serving Suggestions

Serve this hummus at room temperature for the creamiest texture and fullest flavor. Spread it in a shallow bowl with a swoosh, then drizzle with olive oil and sprinkle with herbs, sesame seeds, or a pinch of smoky paprika for a colorful finish. Pair with warm pita, crunchy cucumbers, carrots, radishes, or seeded crackers, and add olives or feta on the side if you want a fuller snack board. For the best experience, top right before serving so the oil stays glossy and the herbs stay bright.

How to Store?

Store hummus in an airtight container in the refrigerator for up to 5 days; press plastic wrap directly on the surface if you want to reduce drying. Before serving, stir and add a splash of cold water or lemon juice to loosen it back to a velvety consistency. The flavor often improves after a few hours because the harissa and garlic mellow into the chickpeas. Freezing is possible for up to 2 months, but thawed hummus can separate; thaw overnight in the fridge, then blend briefly with a spoon of water to restore a creamy texture. For make-ahead boards, portion into a container, smooth the top, and wait to add olive oil and garnishes until right before serving.

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