Roasted Moroccan Carrot Hummus

Today, I’m sharing Lili Courtney’s Roasted Moroccan Carrot Hummus recipe! As we get into the holiday season, I asked her for go-to party dishes. So in the coming weeks, she’ll have not one but THREE recipes for us! For these party dishes, we wanted recipes that were not only doable, but unique. Hummus is a familiar dish, but this one has a fun twist to it! It’s festive and colorful — and the fall is the perfect time of year to serve it!

Lili Courtney is no stranger here on Southern Flair! She’s a local cooking instructor in Baton Rouge, and teaches classes at Red Stick Spice, Williams-Sonoma and Simplee Gourmet. On Kitchen Confidence with Lili, she shares TONS of trendy recipes that you can execute at home.

INGREDIENTS:

1 15-oz can chickpeas, drained and rinsed
1 Tbl olive oil
2 teaspoons of Moroccan Spice Blend (recipe below)
4 large carrots
1/2 cup tahini
2-3 Tbl lemon juice
1/4 - 1/2 cup cold water
Smoked paprika for garnish
Olive oil for garnish

Naan bread for dipping. We also used fresh vegetables like peppers and cucumbers and roasted fingerling potatoes!

INSTRUCTIONS:

Pre heat over 375 degrees. Cut your carrots into a size to roast quickly (no need to peel). You’ll throw them into the food processor once roasted, so they don’t have to be perfectly cut.

Place carrots on a sheet pan. Season carrots with Moroccan Spice Blend and drizzle with olive oil. Toss to coat the carrots. Roast for 15-20 minutes until tender.

*This spice blend is available at Red Stick Spice here in Baton Rouge, but here’s the recipe if you’d like to make your own:

Moroccan Spice Blend:

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Blend together in a bowl.

Once your carrots are roasted, everything gets put into the food processor.

First, process the chick peas until powdery clumps form, about 1 minute. Scrape down the sides of the bowl and process until an even consistency is reached.

Add carrots, tahini, lemon juice, garlic and salt. Process until smooth.

With the food processor running, add water, 1 Tbl at a time until mixture is very smooth, light and creamy. Taste and adjust with salt. Add more lemon juice if needed.

Spread hummus onto dish and sprinkle with paprika and drizzle with olive oil. We used a harissa olive oil to add some extra heat to it.

You can serve this dish with traditional Naan bread and veggies, but we also wanted to use roasted fingerling potatoes for dipping.

Cut them in half and place on a sheet pan. Drizzle potatoes with olive oil and salt for a good coating. We also added Red Stick Spice’s Zhug spice blend, which is a Yemen spice blend with similar spices as the moroccan blend.

Add these potatoes to your 375 degree oven and cook about 25 minutes.

To plate, piled on hummus onto the platter. We topped with paprika and another drizzle of olive oil. You can also add pickled onions and feta. Add your veggies that you’ll use to scoop. When you take to the party, you’ll already have it plated.

It’s gorgeous and delicious — perfect to bring to a party!

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Check out more of Lili’s recipes on Kitchen Confidence with Lili!