Roast Carrot Hummus with Sun Dried Tomato Harissa
Makes about 4 cups
1 cup dried chickpeas
2 teaspoons baking soda, divided
4 medium carrots
2 tablespoons olive oil
1/2 cup sun dried tomato harissa
2 teaspoons kosher salt
1 teaspoon ground turmeric
3 cloves garlic
1/2 cup fresh lemon juice
1/4 cup water
2/3 cup tahini
Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.
Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.
Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.
(Alternatively, this can be made with two 15oz. Cans of chickpeas which were drained and cooked for 5 minutes, then removing the skins in the method described above.)
While the chickpeas are cooking, roast the carrots. Preheat an oven to 375f. Peel the carrots and split them lengthwise. Place them on a small baking sheet and drizzle with the olive oil, then roast them for about 30 minutes or until very soft.
To make the hummus, combine all of the ingredients in the bowl of a food processor and process until smooth, scraping the sides as necessary. If the hummus is too thick, add additional lemon or water.
Sun Dried Tomato Harissa
Makes about 2 cups
12 sun dried tomatoes
7 chilies de arbol
2 ancho chilies
2 pasilla chilies
2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
4 cloves garlic
6 tablespoons olive oil
3 tablespoons cider vinegar
1 tablespoon smoked paprika
1 teaspoon kosher salt
Place the sun dried tomatoes and chilies in a small pot, cover them with water and bring to a boil. As soon as it boils remove it from the heat and allow the tomatoes and chilies to soak for 5-10 minutes. Then drain them, remove the seeds from the chilies, and transfer to a blender.
Place the cumin and coriander in a small skillet over medium high heat and toast them for a few minutes; until they begin to change color and become fragrant. Transfer the toasted seeds to the blender which contains the chilies and sun dried tomatoes.
Add the remaining ingredients to the blender and process until smooth, scraping the sides as necessary. Transfer to a glass container and refrigerate until needed.