Want to add a touch of the exotic North Africa to your next party?

Try this mildy sweet with a touch of spicy dip.

MOROCCAN ROASTED CARROT HUMMUS

what you will need

1 lb carrots, cut into 1″ pieces

3-4 cloves garlic (skins left on)

4 tbsp olive oil, divided

1/4 cup tahini

1 tbsp Harissa

1 1/2 cups chick peas

2 tbsp fresh lemon juice

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp ground cinnamon

1/4 tsp ground coriander

1/4 tsp ground cayenne

1/4 tsp ground allspice

1/8 tsp ground cloves

putting it together

Toss the carrots and garlic in 2 tbsp olive oil and either pan roast

or oven roast at 425 ° for 15-20 minutes until carrots are cooked through.

(or click here for my Maple Harissa Roasted Carrots. Heavenly!)

When cooled, remove the skins from the roasted garlic.

Place in a large bowl with the carrots, chick peas, Harissa ,spices, lemon juice and tahini.

Pulse with immersion blender (or food processor) until roughly mixed.

Gradually add in remaining olive oil.

Adjust to desired consistency with a touch of water or more olive oil.

In serving dish drizzle with extra olive oil

and serve with an assortment of crunchy vegetables,

crackers or crusty bread.

Here are a few more or my hummus recipes you may like to try:

Artichoke Spinach Hummus (click here)

Cheddar Horseradish Hummus (click here)

Beetroot Hummus (click here)

Thanks to the kitchn for the inspiration