Grilled Harissa Carrot Hummus

A sweet and spicy take on a classic.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb carrot, peeled, ends trimmed
• 1⁄4 cup harissa, divided, plus more
• 6  garlic cloves, finely grated, divided
• 2⁄3 cup  plus 2 tablespoons extra virgin olive oil, plus more
• 2  tablespoons fresh thyme leaves, plus more
• 1  teaspoon ground cumin
•  kosher salt
• 2 (15 ounce) cans chickpeas, drained and 2 tablespoons of liquid reserved
• 1⁄3 cup tahini
• 2  tablespoons fresh lemon juice
•  aleppo pepper (for serving)
•  vegetable oil (for brushing)

Directions

1. Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
2. Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
3. Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.