Roasted carrot hummus, roast tomatoes, and harissa yogurt

I love hummus but am tired of the highly processed commercial varieties in the grocery store with their repetitive, boring flavours. For a few years now, I have been making my own hummus and have learned the difference between commercial hummus and wonderful homemade hummus.

This recipe takes hummus to the next level. The hummus is beautifully flavoured with a hint of harissa and roasted carrots. it is paired with the yoghurt sauce and the amazing harissa roasted carrots. I served it with wide, flat crackers so folks could load all three components on it. You can also use pita bread, lettuce leaves, crudités, or bread. Enjoyed together, the hummus is soft and gentle, the yoghurt adds a lovely creaminess and spice, and the roasted tomatoes add that pop of tart sweetness. Watch out; your guests will fill up on this appetizer fast.

This recipe is from Diana Henry, one of my favourite chefs. I have every one of her cookbooks; they are my go-to books for every occasion, from fun salads like this one to more elaborate cooking from around the world. Everyone should have all her cookbooks.

For more recipes from this book, click here.

Ingredients:

For the hummus:

1/2 cup chickpeas

1 garlic clove, sliced

1/2 bay leaf

Salt, to taste

6 cups water

OR

1 can chickpeas

9 oz carrots, sliced

4 tablespoons olive oil

Salt, to taste

1/2 teaspoon pepper

1 tablespoon harissa paste

2-3 tablespoons tahini

Juice of 1/2 lime + to taste

1 teaspoon ground cumin

Salt, to taste

1/2 teaspoon pepper

1 tablespoon harissa paste

For the harissa yoghurt:

1 cup Greek yogurt

1 tablespoon harissa paste

For the roasted tomatoes:

2 cups cherry tomatoes, halved

1 tablespoon olive oil

2 tablespoons harissa paste

1/2 tablespoon balsamic vinegar

1 tablespoon brown sugar

Salt, to taste

1/2 teaspoon pepper

To serve:

Crudités of your choice include cucumbers, carrots, broccoli, radishes, cauliflower, celery, or other vegetables.

Crackers

Pita bread or Mediterranean bread of your choice

Heat the oven on the convect grill function or on the convection function at 375 F.

To make the hummus:

Pressure cook or Instapot the chickpeas, garlic, bay leaf, and salt with water until very soft. Cool and drain, saving the cooking water. Discard the bay leaf but keep the garlic. Alternatively, use a can of chickpeas, but the result will be a bit bland.

While the chickpeas are cooking, toss the carrots with the olive oil, salt, pepper and harissa. Layer on a lined baking sheet and roast for 20-25 minutes till charred. Remove and cool.

Mix the cooked chickpeas, carrots, juices, tahini, lime juice, cumin, salt, and pepper in a small blender. Add some of the chickpea cooking liquid, a little at a time, as you want a thick purée. Purée to the consistency you like. Some folks like it smooth, and some like it a bit chunky. Taste and adjust salt and harissa for spice. Set aside at room temperature if serving the dish on the same day. It will keep in the fridge for 3-4 days.

To make the harissa yoghurt: Add the yoghurt to a bowl and top it with the harissa. You can leave it like this for a nice presentation or mix in. Store in the fridge till needed.

To make the roasted tomatoes, Mix all the ingredients in a bowl and layer on a lined baking sheet with the cut side of the tomatoes facing up. Bake for 20-25 minutes until the tomatoes have shrivelled and are charred in spots. Remove, cool, and transfer to a bowl to collect all the juices. Set aside at room temperature if serving the dish on the same day. It will keep in the fridge for 3-4 days.

Serve the hummus and the roasted tomatoes at room temperature alongside the chilled yoghurt and as many of the bread, crackers and vegetables as you like. Encourage your guests to enjoy the dish with all components together. Most guests will only dip in a single sauce at a time, but this dish shines if they are all enjoyed together.