Carrot harissa hummus
Delicious and very different. Well worth making. Thank you to Aida Mollenkamp for this recipe.
2 cups chicken or vegetable broth
1 lb carrots, roughly chopped and ends discarded
2 medium cloves garlic cloves, peeled
1 15 oz can garbanzo beans, drained (chick peas)
4 tbsp extra virgin olive oil
3 tbsp tahini or almond butter
3 to 4 tbsp harissa paste
4 to 5 large ice cubes
2 tbsp freshly squeezed lemon juice
1 tbsp runny honey
Kosher salt and pepper
Heat the broth in a small saucepan over high heat and bring to the boil.
Add the carrots and garlic, reduce to medium and cook until very tender, about 10 minutes.
Remove from the stove and cool slightly.
Combine the carrots and 1 1/2 cups of the cooking liquid with the chick peas and garlic in a food processor fitted with a blade.
Process until the mixture is very smooth.
Add olive oil, tahini or almond butter and ice cubes and pulse until the mixture is very smooth.
* Regarding the Harissa paste, this amount makes a fairly spicy hummus, so you might want to start with 1 tbsp and taste it to make sure you can handle the heat.
Pulse in 3 tbsp of the Harissa, (or 1 tbsp to start with if you’re not sure of the spiciness) lemon juice and honey and season well with salt. Taste and adjust the seasoning, adding more salt, honey or Harissa as desired.
Place in the refrigerator to let the hummus cool off before using, at least 1 to 1 1/2 hours.
* The hummus can be made up to 4 days ahead of time – store it refrigerated in an airtight container until ready to use.