How to Make Harissa-Spiced Roasted Carrot & White Bean Hummus Plate
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Preheat oven to 425°F (220°C). Toss carrots with 1 tbsp olive oil and half the harissa; spread on a baking sheet and roast for 25 minutes.
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In a food processor, blend roasted carrots, cannellini beans, remaining olive oil, harissa, lemon juice, tahini, garlic, salt, and pepper until smooth.
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Arrange the hummus on plates with sliced cucumber, radish, and whole wheat pita bread.
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Serve immediately or store hummus for later.
Pro Tips for Perfect Harissa-Spiced Roasted Carrot & White Bean Hummus Plate
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large carrots, peeled and sliced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Harissa-Spiced Roasted Carrot & White Bean Hummus Plate?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Harissa-Spiced Roasted Carrot & White Bean Hummus Plate?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large carrots, peeled and sliced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.