Julie Wallach’s Roasted Carrot Hummus with Harissa

Julie Wallach (chef-owner of two beloved restaurants in NYC–Little Giant and Tipsy Parson) served an incredibly delicious and HEALTHY luncheon at last weekend’s Color Talk event. The meal included a beautiful array of dips and crudite.  Joan was was so impressed she asked Julie if she would share one of the dip recipes here on our blog.  Joan pronounced this Roasted Carrot  Hummus “frigging” amazing.

Roasted Carrot Hummus with Harissa

Julie’s belief that good health starts with a healthy gut now informs every aspect of her cooking. She focuses on healthful, deeply delicious plant-based dishes with no refined sugar or gluten. Her food is packed with nutrients and bursts with flavor and color. (Read more about Julie here) Happily, Joan has convinced Julie to be regular contributor here on our blog.

 


ROASTED CARROT HUMMUS with HARISSA
(Makes approximately 1 quart)

INGREDIENTS

  • 4 medium carrots
  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1 can (28oz.) chickpeas (28oz.), drained and rinsed (reserve chickpea brine)
  • 2 lemons (juice and zest)
  • 1-2 Tablespoons harissa
  • 2 cloves garlic, minced (can be omitted)

DIRECTIONS

Preheat over to 400 ̊F.

Clean and peel carrots. Removed ends. Cut into 1-inch pieces. Drizzle with 2 tablespoons of the olive oil. Season generously with salt and pepper. Spread in a single layer on a parchment-lined sheet tray or in a roasting pan. Do not crowd. Roast for about 20-30 minutes, until carrots are soft, not browned.

Zest and juice lemons.

In the bowl of a food processor or high-speed blender, add carrots and pulse until creamy.

Add remaining olive oil and all other ingredients and process/blend until the puree is silky smooth. Make sure to scrape down sides of blender or processor as you go. You may need to add more oil or reserved chickpea brine in gradual amounts while blending to achieve desired consistency.

Taste for seasoning and spice. Adjust if needed.

Garnish with a drizzle of olive oil, shaved carrots, fresh herbs and/or whole chickpeas. Serve with flatbread, crackers, vegetables.

* This also makes a great spread on an avocado toast or alongside a grilled chicken breast.

 

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