- 2 cups low-sodium vegetable broth
- 1 pound carrots, coarsely chopped
- 2 garlic cloves, peeled
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon tahini or almond butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons harissa (see Note)
- 1 teaspoon honey
- Kosher salt
- Gluten-free crackers and assorted vegetables, for dipping
How to make this recipe
In a medium saucepan, bring the broth to a boil. Add the carrots and garlic and simmer over moderate heat until the carrots are tender, about 12 minutes. Using a slotted spoon, transfer the carrots to a food processor. Add the chickpeas and half of the carrot cooking liquid to the food processor and puree until smooth. Add the tahini and olive oil and pulse until incorporated. Scrape into a bowl and stir in the lemon juice, harissa and honey and season with salt. Refrigerate until chilled, at least 2 hours. Serve with the crackers and crudités.
The hummus can be refrigerated for up to 2 days.
Harissa, a fiery North African spice paste, is available at specialty food stores and online at lepicerie.com.