Harissa Roasted Carrot Hummus with Yogurt Sauce

Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!

We use Damascus Kofta spice blend from Spice Tree Organics sold in our stores and on our website, but you can substitute any Indian 5 spice blend you may have or simply use a combination of ground cumin, coriander and ground fennel seed. The lemony yogurt sauce helps to cool the bite of the harissa oil. The hummus is best served at room temperature with crisp veggie dippers like zucchini spears, broccoli flowerets and, of course pita bread.

Harissa Roasted Carrot Hummus with Yogurt Sauce
Harissa Roasted Carrot Hummus with Yogurt Sauce
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Harissa Roasted Carrot Hummus with Yogurt Sauce
Harissa Roasted Carrot Hummus with Yogurt Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 lb carrots washed and peeled
  • 1-2 teaspoons Damascus Kofta
  • 2 TBS The Ancient Olive Harissa olive oil
  • 3 cloves roasted garlic
  • 1 teaspoon kosher salt
  • Pepitas pumpkin seeds
  • 16 oz. plain Greek yogurt
  • 1 lemon for juice and zest
  • 1 tsp saffron salt or kosher salt
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Place clean, peeled carrots in a single layer on a sheet pan or in a baking dish that has been oiled with harissa olive oil, then pour more harissa olive oil over carrots being sure to coat completely. Sprinkle carrots with Damascus Kofta spice blend.
  3. Roast for 25-30 minutes; carrots will be fork tender with some charring and caramelization, which will add an intensity to the flavor.
  4. Once cool, place carrots in a food processor and add the roasted garlic and kosher salt. Cover and process until fully blended and smooth.
  5. Place the yogurt in a bowl and season with the Saffron salt, lemon juice and zest and store in refrigerator for at least 2 hours before serving
  6. Spoon onto serving dish and drizzle with yogurt sauce then top with pepitas. Serve hummus at room temperature with crisp veggie dippers like zucchini spears and broccoli and cauliflower flowerets and, of course, pita bread

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