Roasted Carrot and Harissa Hummus with Crispy Pita Wedges - A delicious recipe by DigiDish

Roasted Carrot and Harissa Hummus with Crispy Pita Wedges

Ready to spice up snack time? This roasted carrot and harissa hummus is silky, smoky, and just the right amount of zesty! Pair it with golden, crispy pita wedges, and you've got a dip so good you’ll want to double-dip (I won’t tell!). Let’s get blending—it’s hummus time!

4.0 out of 5 (1 rating)

Ready to dive into a flavor-packed adventure? Roasted carrot and harissa hummus is here to shake up your dip game! Smooth, smoky, and just a little spicy, this dish combines the sweetness of caramelized carrots with the zesty warmth of harissa. Pair it with crispy, golden pita wedges, and you’ve got the ultimate snack or appetizer. I mean, honestly, who can resist dipping into something so vibrant and delicious? I can practically hear the hummus calling your name—let’s talk about what makes this recipe shine!

Roasted Carrot And Harissa Hummus With Crispy Pita Wedges Recipe

What sets this hummus apart is its unique blend of flavors. Roasting the carrots brings out their natural sweetness while also adding a rich, almost nutty depth. Then, enter harissa, the fiery North African spice paste that instantly adds a burst of smoky, tangy heat. Combined with the creaminess of chickpeas and a drizzle of good olive oil, every bite feels perfectly balanced. Oh, and don’t even get me started on the crispy pita wedges—they’re like little golden spoons for scooping up all that silky hummus goodness. It’s a little bit sweet, a little bit spicy, and a whole lot of delicious.

To get the butter-smooth texture that makes this hummus truly irresistible, here’s a tip: peel those chickpeas! I know, I know, it sounds tedious, but trust me, it’s worth it. By slipping off the outer skins, the hummus becomes luxuriously creamy. Another secret weapon? A splash of ice-cold water while blending. It works magic to fluff everything up! And for those pita wedges? A quick brush of olive oil and a sprinkle of za’atar or a touch of paprika before baking will take their crispiness—and flavor—to the next level.

Don’t just take my word for it—grab your blender and give this roasted carrot and harissa hummus a whirl! It’s perfect for casual snack sessions, an impressive addition to a mezze platter, or even as a spread for sandwiches. Want to mix it up? Try adding a dollop of Greek yogurt to the hummus for a touch of creaminess or serve it alongside fresh veggie sticks like cucumber and radish for a lighter option. However you enjoy it, this is one recipe that’s bound to impress. So go ahead—get dipping!

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Prep Time

20 minutes

Cook Time

40 minutes

Servings

4 servings

Cuisine

Middle Eastern

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.

Nutrition Information

Calories

220 calories per serving

Protein

6g

Carbs

28g

Fat

10g

Frequently Asked Questions

Q: Can I use baby carrots instead of regular carrots?

A: Yes, you can use baby carrots as a substitute. However, keep in mind that they may roast slightly faster due to their smaller size, so check for tenderness around the 25-minute mark.

Q: What can I use as a substitute for harissa paste?

A: If you don’t have harissa paste, you can use a combination of chili paste or red pepper flakes mixed with a small amount of smoked paprika and a touch of olive oil. Adjust to taste depending on your spice preference.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the hummus up to 3 days in advance. Store it in an airtight container in the refrigerator. The pita wedges can also be made ahead and stored once fully cooled in an airtight container at room temperature for up to 2 days.

Q: How can I make this recipe gluten-free?

A: To make this recipe gluten-free, simply replace the pita bread with gluten-free flatbreads or serve the hummus with gluten-free crackers, vegetable sticks, or rice cakes.

Q: What do I do if the hummus is too thick?

A: If the hummus is too thick, add water 1 tablespoon at a time while blending until you reach your desired consistency. You can also use additional lemon juice or olive oil for extra flavor while thinning it out.

Q: Can I make this recipe without a food processor?

A: Yes, if you don't have a food processor, you can use a blender instead. If neither is available, mash the roasted carrots and chickpeas with a fork or potato masher; the consistency will be chunkier, but still tasty.

Q: What are some serving suggestions or variations for this hummus?

A: This hummus pairs well with fresh vegetable sticks like cucumber, bell pepper, or celery. You can also use it as a spread for sandwiches or wraps. For variations, try adding roasted red peppers or a small handful of fresh herbs like cilantro or parsley while blending.

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