Roasted Carrot and Harissa Hummus with Crispy Pita Wedges

Ingredients

• •1 pound carrots, peeled and cut into 1-inch chunks
• •2 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 (15-ounce) can chickpeas, drained and rinsed
• •2 tablespoons tahini
• •3 tablespoons fresh lemon juice
• •1 tablespoon harissa paste
• •1 clove garlic, minced
• •1/4 cup water, plus more as needed
• •4 pita breads, cut into wedges
• •1 teaspoon za'atar seasoning
• •2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Toss the carrot chunks with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet.

3. 3

   Roast the carrots in the oven for 30-35 minutes, stirring halfway through, until tender and caramelized.

4. 4

   While the carrots are roasting, prepare the crispy pita wedges. Place pita wedges on a separate baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with za'atar seasoning. Bake for 8-10 minutes, or until golden and crisp, flipping halfway through.

5. 5

   Once the carrots have finished roasting, transfer them to a food processor along with the chickpeas, tahini, lemon juice, harissa paste, garlic, and 1/4 cup of water. Blend until smooth, adding additional water if needed to reach your desired consistency.

6. 6

   Taste the hummus and adjust seasoning with additional salt or harissa paste if desired.

7. 7

   Transfer the hummus to a serving bowl and garnish with chopped parsley if using.

8. 8

   Serve the roasted carrot and harissa hummus with the crispy pita wedges.