Carrot
Harissa-Roasted Carrot Burritos With Hummus
- Prep time 45 minutes
- Cook time 50 minutes
- Serves 3 to 4
Author Notes
I’ve eaten a lot over this holiday season, so it’s time to get back to some good ol’ vegan food. My good friend just returned from Israel, and brought me back two of my favorite things: dates and za’atar. I ate all the dates almost immediately, but luckily he brought me a really big jar of za’atar, so that’s the inspiration for this dish today.
—Rick Martinez
What You'll Need
Watch This Recipe
Harissa-Roasted Carrot Burritos With Hummus
Ingredients
- Hummus
-
1
15.5 oz can chickpeas
-
2/3 cup
tahini
-
1
garlic clove, finely grated
-
1/4 teaspoon
ground cumin
-
1/3 cup
fresh lemon juice
-
sea salt, to taste
- Burritos
-
1/2 cup
harissa paste
-
2 tablespoons
za’atar, divided
-
3
garlic cloves, finely grated, divided
-
6 tablespoons
extra-virgin olive oil, divided
-
3 pounds
large carrots, cut into 3” pieces
-
sea salt, to taste
-
1/2 cup
cilantro leaves with tender stems
-
1/2 cup
plus 2 tablespoons chopped scallion, divided
-
1/2 cup
tahini
-
1
cucumber, quartered lengthwise, cut into ½” pieces
-
1 pint
cherry tomatoes, halved
-
1/4 cup
fresh mint, chopped
-
1 tablespoon
fresh lemon juice, plus more to taste
-
prepared hummus (recipe below)
-
Toasted tortillas, for serving
Directions
- Place a rack in center of oven; preheat to 450°F. Whisk harissa, 1 tablespoon za’atar, 2 garlic cloves, and ¼ cup oil in a small bowl. Toss carrots in harissa mixture until well coated. Generously season with salt. Roast carrots on a parchment-lined, rimmed baking sheet until tender and beginning to brown in spots, 35 to 45 minutes.
- Meanwhile, pulse cilantro and ½ cup scallions in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
- Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove and remaining 1 tablespoon za’atar, 2 tablespoons oil, and 2 tablespoons scallion in a medium bowl; season salad with salt.
- To make the hummus: Drain chickpeas through a medium mesh sieve, transfer to a small bowl and set aside; reserve chickpea liquid. Process tahini, garlic, cumin in a food processor and, with the motor running, slowly drizzle in ⅔ cup reserved chickpea liquid (if you don’t have exactly ⅔ cup, add water until the total amount is ⅔ cup) until light and very creamy; 1 to 2 minutes. Mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two. Add chickpeas, lemon juice, and 1 teaspoon salt to tahini mixture and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
- Assemble the burritos: Generously spread tahini sauce and hummus mixture inside pita. Place pieces of carrot inside. Stuff tortillas with salad and lettuce.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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