Harissa Spiced Carrot Lentil Hummus
Recipe by Jaclyn Irwin
This creamy lentil hummus is perfect for snacking, spreading on toast or using as a dip with veggies.
Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Chop the carrots into 1" pieces. Toss carrots in 1 tbsp of the olive oil, smoked paprika and ¼ tsp salt. Place carrots in a single layer on the baking sheet. Put them in the oven to bake for 45 to 50 minutes, until softened and slightly browned in spots. Let cool slightly.
While the carrots are cooking, add the lentils and water to a small pot. Bring water to a boil, and then reduce the heat to low and simmer for 20 minutes, or until cooked and tender. Drain any excess water and set aside.
In a blender or food processor, add the cooked carrots, drained lentils, harissa paste, garlic, lemon and pumpkin seeds. Begin processing, while adding the remaining olive oil. Slowly drizzle in the ice cold water, starting with ⅓ cup until smooth.
Pour into a bowl, serve with crackers, pita and/or veggies.
Note: Store leftovers in a sealed container in the fridge for up to 1 week.
Substitutions: No smoked paprika, use regular paprika. Harissa: depending on the brand you buy, spice levels can vary, start with 1 tbsp and add more as you want. No pumpkin seeds, use another nut such as almonds or seed such as sunflower seeds. No red lentils, use brown or green lentils instead
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