This bright-orange, savory Moroccan roasted carrot hummus combines the rich flavors of harissa spices with roasted carrots and garlic.

Make your own simple harissa with the directions in the recipe below, or use your favorite harissa seasoning for a delicious Mediterranean flavor to this dip.

Health benefits of garbanzos or chickpeas

Chickpeas are a regular part of our diet, from curries or a hummus dish. They are delicious, though mild enough to be the basis for many different types of hummus.

Beans are inexpensive and filling, and are important for vegan and vegetarian diets. They are high in fiber with good amounts of protein, though not high enough for them to be part of Paleo or Keto diets.

Vitamin K2, which is essential for absorption of Vitamin D and is often included in supplements with D, is extracted from chickpeas.

One of many hummus recipes

I bought a lot of dried chickpeas in April – I figured I’d want to make hummus about once a week during the stay-at-home period of the coronavirus outbreak. Though cases of the virus are relatively low in Honolulu, we are still in stay-at-home mode when possible.

With that many batches of hummus to enjoy, we decided that even though we love my standard spinach-artichoke hummus, there’s no reason not to explore a bit further. I hope you’ll try my beetroot hummus, too, which is not as different as this one from my standby. And I recommend you check out a purple sweet potato hummus recipe a fellow blogger has shared on her site Cooking with Nart – it looks so good!

Moroccan roasted-carrot hummus is so delicious with its Moroccan flavors we’ll be making it again often. The flavors of the roasted carrots and garlic plus the harissa are pretty addictive. And I loved finding this simple harissa blend with ingredients I could find in my regular shopping spots. I hope you will enjoy it as much as we did.

We served this hummus with multi-grain chips and just a little cilantro. I often serve hummus with carrots, but that seemed a little redundant here.

Of course, hummus is always great with pita, a traditional accompaniment in Mediterranean cuisine, and I certainly recommend it if you include breads in your diet.

Steps in this recipe

There are three parts of making this recipe, the last two of which I usually do at the same time.

1. Start with cooked chickpeas or garbanzos, either canned or homemade – here are directions for three ways to cook them.
2. Coat the cut carrots and garlic cloves with olive oil and roast
3. Prepare the quick harissa while the vegetables are roasting – see directions in the recipe

If you have a chance to make this recipe, please leave me a comment so that I know how it went.

Enjoy,

Beth

Other dip recipes on A Meal In Mind

Green Chile Black Bean Dip Vegan

White Bean Lemon-Dill Dip

Baba Ghanoush Dip and Salad Dressing

Tahini-Garlic Dressing: 7-Ingredients

Shop Moroccan Roasted-Carrot Hummus

I enjoy making my own seasoning blends because I can very the spices and save money. One pre-packaged brand I have enjoyed before is Frontier Co-Op, which sells an all-organic mixture. It’s not currently available through Amazon, however, though I’ve included the link here for when it is.

I buy this Once Again tahini through Whole Foods, which if course means it’s available through Amazon. It’s a mild tahini – sometimes tahini can have a bitter aftertaste, especially the less expensive brands.

  

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