Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!
Yield: 1 ½ cups:
We use a combination of ground cumin, coriander and ground fennel seed (Combined in equal parts). 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 florets and, of course pita bread.
• 1 lb carrots, washed and peeled
• 1-2 teaspoons ground cumin, coriander and ground fennel seed combination
• 2 TBS Olive Obsession 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
Preheat oven to 425 degrees.
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 spice blend.
Roast for 25-30 minutes; carrots will be fork tender with some charring and caramelization, which will add an intensity to the flavor.
Once cool, place carrots in a food processor and add the roasted garlic and kosher salt. Cover and process until fully blended and smooth.
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
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