They had me with my first glance at the product ‘glam’ photo! And I swooned when I got into the in-gredients list. I don’t know if any commercial brand makes this stuff. But it’s SO worth making your own Roasted Carrot Hummus!
I’ve confessed previously to a quasi-addiction to Hummus as my current snack of choice. My go-to brand offers so many flavour and ingredient variations I could go more than a month without re-peating one. But they don’t have Roasted Carrot!
A natural
The partnership of Carrots and Chickpeas is a natural – though it’s probably not a combo you’d come up with on your own if asked to name your faves… Though, maybe after reading today’s post…
Right off the top, I have to admit that it’s not just Carrots and Chickpeas together that make this dip/condiment/whatever special. It’s also the addition of swicy/swumami North African Harissa!
Remember Harissa?
We first encountered Harissa here at the FFB during our global sweep of condiments and flavouring compounds, back in 2014. It’ simply roasted Sweet Red and Hot Red peppers (skins and seeds re-moved), caramelized Onions, Garlic, Coriander, Cumin, Olive Oil and Lemon Juice. They also add Caraway or Fennel in some regions. Harissa is most often used as a recipe ingredient in the same manner as Thai and Indian curry pastes.
You can make your own, tweaking the basic peasant-origin recipe a desired until you have something all your own (i.e.- a new family treasure!). But most everyday home cooks in North Africa buy it jarred from their grocery store.
Today’s recipe…
… Is startlingly like basic, traditional Hummus, with Chickpeas, Tahini, Garlic, Lemon Juice, Sesame Seeds and an indispensable pinch of Salt. But a healthy dose of fresh carrots and three tbsp. / 60 ml of Harissa set it aside distinctively from the every-day norm!
One of the secrets to getting Roasted Carrot Hummus just right is the way you roast and process the carrots. Details are provided by the recipe contributor.
On the other hand, you can stretch the envelope any direction you want to, when determining how much Harissa to add.
Tips…
The source recipe for today’s featured dish contains some really valuable tips on how to prepare the Chickpeas to achieve the ideal creamy consistency so many many home cooks seek but fail to find.
One additional ‘hint’ involves boiling the Chickpeas with Baking Soda. You may have come across this one previously in recipes using beans. But it takes on special significance in the quest for creamy Hummus perfection!
My take
I think one of the most special aspects of this Roasted Carrot Hummus is the subtle, deep marriage of the Chickpea, Carrot and Harissa flavours – all in perfect balance.
Thus it’s important to follow the recipe author’s guidance, and let the ingredients rest as directed at various points in the preparation and assembly process.
Tough this dish requires a fair amount of prep and some finicky procedures, you’ll be glad you didn’t cut any corners. And you’ll probably never make a single batch again, after you taste your initial effort. Folks just gobble this unique, nutritious, healthy dip down!
~ Maggie J.