Harissa Roasted Carrot Hummus with Yogurt Sauce
  • 1lb carrotswashed and peeled
  • 1-2teaspoons Damascus Kofta
  • 2 TBS The Ancient Olive Harissa olive oil
  • 3cloves roasted garlic
  • 1teaspoon kosher salt
  • Pepitaspumpkin seeds
  • 16 oz. plain Greek yogurt
  • 1 lemon for juice and zest
  • 1tsp saffron salt or kosher salt
  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