Harissa Roasted Carrots with Toasted Hazelnuts and Pomegranate Seeds
Ingredients
- 12-15 medium carrots
- 2 teaspoons harissa spice blend
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1.5 teaspoons agave
- Salt and pepper to taste
Hummus
- 3 15-ounce cans chickpeas, drained but reserve 3/4 cup of liquid
- 3/4 cup aquafaba
- 1 cup tahini
- 1/2 cup pureed pumpkin
- 1/2 cup freshly squeezed lemon juice
- Zest of one lemon
- 4 cloves minced garlic
- 1 tablespoon sage
- 1 teaspoon salt
- 1/3 cup olive oil
Garnishes
- 1/2 cup hazelnuts
- Pomegranate seeds
- Fresh parsley
Preparation
Hazelnut
Spread 1/2 cup whole hazelnuts on a baking sheet and bake for 10 minutes at 325°F. Remove from oven, let cool and chop.
Hummus
Add all ingredients to a high-speed blender and blend on high for up to 5 minutes.
Pause a few times to scrape down sides.
Blend until hummus reaches desired consistency. If too dry, add more reserved chickpea liquid in 1 tablespoon intervals until creamy.
Serve with a drizzle of olive oil, paprika, fresh sage and pomegranate seeds (optional).
Carrot roasting
Preheat the oven to 400°F.
Wash carrots and trim greens, leaving a bit at the top if desired. Peel if desired.
Spread carrots evenly on a baking sheet, then drizzle with olive oil, harissa, lime juice, agave, salt and pepper. Toss to coat.
Roast for 25-30 minutes, or until carrots are tender and slightly browned.
Let cool slightly, then serve over a bed of pumpkin hummus. Top with toasted chopped hazelnuts, fresh parsley and pomegranate seeds.
