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Carrot Harissa Hummus

Aida Mollenkamp
  • 110 minutes
  • Serves 3

INGREDIENTS

1 15 ounce can

Chickpeas

2

Garlic cloves, medium

2 cups

Vegetable broth, low-sodium

3 tbsp

Harissa paste

1 tbsp

Honey

2 tbsp

Lemon juice, freshly squeezed

3 tbsp

Tahini or almond butter

1

Kosher salt and freshly ground black pepper

4 tbsp

Olive oil, extra-virgin

4

Ice cubes, Large

1 pound carrots roughly chopped and ends discarded