Harissa Roasted Carrots with toasted hazelnuts & pomegranate

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  • 12-15 medium carrots
  • 2 tsp harissa spice blend
  • 1 tbsp olive oil
  • 2 tsp lime juice
  • 1 1/2 tsp agave
  • Salt + pepper to taste

For serving: 
Pumpkin Hummus (recipe below)
Toasted hazelnuts: Spread 1/2 cup whole hazelnuts on a baking sheet and bake for 10 mins at 325. Remove from oven, let cool and chop.
Pomegranate seeds
Fresh parsley 
Directions: 
Preheat the oven to 400 F. 
Wash carrots and trim greens (you can leave a bit at the top). Peel if desired. 
Spread evenly on a baking sheet, then drizzle with olive oil, harissa, lime, agave, salt and pepper. Toss to coat. Roast for 25-30 minutes, or until carrots are tender and slightly browned. Let cool slightly, then serve over a bed of pumpkin hummus. Top with toasted chopped hazelnuts, fresh parsley and pomegranate seeds.
Pumpkin Sage Hummus:
  1. 3 15 oz. cans chickpeas, drained but reserve 3/4 cup of liquid from can
  2. 3/4 cup aquafaba (liquid from can of chickpeas)
  3. 1 cup tahini
  4. 1/2 cup pureed pumpkin
  5. 1/2 cup freshly squeezed lemon juice
  6. Zest of one lemon
  7. 4 cloves minced garlic
  8. 1 tbsp sage
  9. 1 tsp salt
  10. 1/3 cup olive oil
Directions:
Add all ingredients to high speed blender and blend on high for up to 5 minutes. You may need to pause a few times to scrape down sides.
Blend until hummus reaches desired consistency. If for some reason the hummus is too dry, add more reserved chickpea liquid in 1 tbsp intervals until you reach a creamy consistency. Serve with a drizzle of olive oil, paprika, fresh sage and pomegranate seeds (optional). Share With A Friend Who Would Love This!

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