Carrot-Harissa Hummus Recipe

Name: Carrot-Harissa Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium vegetable broth; 1 pound carrots, coarsely chopped; 2 garlic cloves, peeled; One 15-ounce can chickpeas, drained and rinsed; 1 tablespoon tahini or almond butter; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh lemon juice; 2 teaspoons harissa (see Note); 1 teaspoon honey; Kosher salt; Gluten-free crackers and assorted vegetables, for dipping

Servings: persons

2 cups low-sodium vegetable broth
1 pound carrots, coarsely chopped
2 garlic cloves, peeled
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon tahini or almond butter
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons harissa (see Note)
1 teaspoon honey
Kosher salt
Gluten-free crackers and assorted vegetables, for dipping

1
In a medium saucepan, bring the broth to a boil.
2
Add the carrots and garlic and simmer over moderate heat until the carrots are tender, about 12 minutes.
3
Using a slotted spoon, transfer the carrots to a food processor.
4
Add the chickpeas and half of the carrot cooking liquid to the food processor and puree until smooth.
5
Add the tahini and olive oil and pulse until incorporated.
6
Scrape into a bowl and stir in the lemon juice, harissa and honey and season with salt.
7
Refrigerate until chilled, at least 2 hours.
8
Serve with the crackers and crudites.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups low-sodium vegetable broth, 1 pound carrots, coarsely chopped, 2 garlic cloves, peeled, One 15-ounce can chickpeas, drained and rinsed, and more.

Yes, Carrot-Harissa Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot-Harissa Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions