Carrot houmous, roast tomatoes & harissa yogurt from Simple: Effortless Food, Big Flavours (page 54) by Diana Henry

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Notes about this recipe

  • Laurag29 on December 20, 2020

    Added a bit of harissa to the hummus and more lemon juice. The tomatoes are stellar. What a great appie with warm naan.

  • puddlemere on December 09, 2018

    I loved this. I turned it into a hummus bowl, topped with the tomatoes and yogurt and served with pita and a 7-minute egg. I also reduced the olive oil in the hummus to about 1/3 of a cup and that was definitely enough.

  • ksg518 on July 06, 2017

    This is very good, although a bit of work for a lunch or weeknight dinner. I opted to roast the carrots instead of boiling them since the oven was on to roast the tomatoes. I think there may be some errors in the recipe. First, Henry refers to "the regular oil" in the directions but there is only one kind of oil in the ingredient list. Second, she calls for one cup of olive oil for the hummus. That seems really excessive for a hummus made from a can of chickpeas and about half a pound of roasted carrots. I only used 3-4 tablespoons of oil and thought that was plenty.

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