Harissa carrots with hummus

Harissa carrots with hummus

Total: 1 hr | Active: 30 min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 412 kcal
, Fat: 27 g
, Carbohydrate: 30 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g carrots, quartered lengthwise
3 tbsp olive oil
1 ½ tbsp harissa
1 tbsp agave syrup
1 tbsp lime juice
¾ tsp salt
a little pepper


1 tin chickpeas (approx. 400 g), rinsed, drained
1 garlic clove
1 dl water
100 g tahini (sesame paste)
2 tbsp lime juice
1 tbsp olive oil
½ tsp ground cumin
¾ tsp salt
a little pepper

To serve

1 tsp sea salt
100 g pomegranate seeds
½ bunch flat-leaf parsley, torn into pieces
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How it's done

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Place the carrots on a baking tray lined with baking paper. Combine the oil, harissa, agave syrup and lime juice, season, spread on top of the carrots, mix.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove.


Place the chickpeas in a blender along with all the other ingredients up to and including the pepper, puree until smooth, spread on plates.

To serve

Sprinkle the carrots with fleur de sel and serve on top of the hummus, garnish with the pomegranate seeds and parsley.

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