The Christmas tree is up and we’re just past Thanksgiving, but I am still full on in fall / winter vegetable mode! One of my favorites — and honestly, a beautiful recipe that looks harder than it is — are Harissa Roasted Carrots with Pumpkin Sage Hummus recipe from Crowded Kitchen.
The end result is gorgeous, tasty (not to mention healthy), and you’ll look like a true kitchen rockstar!
Start with the Pumpkin Sage Hummus. I used pureed pumpkin that I had in my freezer from a pumpkin I cooked down earlier in the season. If you want to cook down your own pumpkin for the puree, go for it! It’s not hard, but does take time so make sure to plan ahead. You can find an easy set of instructions from The Food Network’s Alton Brown here.
I tried to make my hummus in the blender, but probably would have been better off in a food processor, so would flag that for anyone trying! I also like the pumpkin flavor, so added a little extra while reducing some of the other liquid in the recipe (you can reduce either the olive oil or acquafava). And make sure to save extra acquafava while you’re blending, just in case you need to add a little additional liquid!
Once you’ve blended to your desired consistency, top with a little extra olive oil, perhaps a dash of cayenne pepper, fresh sage and pomegranate seeds and you have a tasty little treat!
This makes a BOAT LOAD of hummus, so be ready! For the Harissa Roasted Carrots, you will only use perhaps half of the hummus that this recipe makes. Homemade hummus only keeps in the fridge for 4-7 days, so make sure you have a plan for it or are having some people over for appetizers!
While your hummus is chilling in the fridge, bring togehter your ingredients for the Harissa Roasted Carrots. These are incredibly forgiving, so you could easily add more or less of anything, throw in a little extra of whatever you’ve got in the kitchen, spice it up / sweeten it up, and it will be great every time!
For this round I did not peel the carrots (is that weird?). You certainly don’t have to, but you can if you want! Throw on the spices, olive oil, sweetener (I used honey, although the recipes calls for agave), and toss to mix evenly. Throw them in the oven, and that’s just about it!
Once your carrots are roasted, let them cool down for just a few minutes. Spread a nice base of the Pumpkin Sage Hummus on your serving plate, and lay the roasted carrots on top. Sprinkle with roasted nuts of your choice (I used almonds, but you pepitas, hazelnuts — really anything would be great!), a generous dash of pomegranate seeds, and parsley for the finish!
Hope you enjoy!