Caramelized Carrot Hummus Recipe

Prep carrots

Peel and cut carrots into 1/2-inch thick rounds or 2-inch long batons so they cook evenly (about 1 lb). Pat dry.

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams, add the carrots in a single layer (work in batches if necessary).

Season carrots with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar. Cook undisturbed 4–6 minutes until bottoms are golden-brown.

Stir or toss carrots and continue to cook 6–8 more minutes, stirring occasionally, until carrots are tender and deeply caramelized. If they begin to stick, add 1–2 tablespoons water to deglaze and scrape up browned bits.

Remove from heat and let cool to warm (5–10 minutes). Reserve any pan juices and set aside 3–4 tablespoons to add to the hummus if desired for extra flavor.

If using canned chickpeas, drain, reserving the liquid. For an ultra-smooth hummus, optional: remove skins by gently rubbing chickpeas between your fingers or a towel (this is optional but improves texture).

In the bowl of a food processor, combine the cooled caramelized carrots (all of them), 15 oz drained chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon harissa paste, 1/2 teaspoon ground cumin, and 3/4 teaspoon kosher salt.

Pulse to combine, then run the processor while streaming in 1 tablespoon olive oil and up to 2 tablespoons warm water or reserved chickpea liquid to reach a smooth, spreadable consistency. Scrape down the sides as needed. Blend 1–2 minutes until very smooth; add up to 1–3 tablespoons additional water/chickpea liquid if needed.

Taste and adjust seasoning: add more lemon juice for brightness, more harissa for heat (add 1/2 tsp increments), or more salt if needed. If you prefer a silkier texture, blend another 30–60 seconds.

If you reserved pan juices from the carrots, fold 1–2 teaspoons into the hummus while stirring for a deeper caramelized-sweet note.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut each pita round into 6–8 wedges. Place wedges in a single layer on the baking sheet.

Brush or toss the pita wedges with 1 1/2 tablespoons olive oil, then sprinkle 1 tablespoon za'atar and 1/4 teaspoon coarse sea salt evenly over the wedges.

Bake for 8–12 minutes, flipping once halfway, until crisp and golden. Watch closely toward the end to prevent burning. Remove and cool to crisp.

To serve, spread the carrot hummus in a shallow bowl or on a platter. Create a small well in the center. Drizzle 1 tablespoon extra-virgin olive oil and 2 teaspoons tahini over the top or in the well.

Arrange the za'atar pita chips around the hummus. Sprinkle chopped parsley and 1 teaspoon toasted sesame seeds over the hummus. Optionally garnish with a small dollop (1/2 tsp) of extra harissa for heat and a few reserved caramelized carrot pieces on top for texture.

Serve immediately at room temperature with the chips for dipping.