Harissa-Roasted Carrot Burritos With Hummus

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Assemble the burritos: Generously spread tahini sauce and hummus mixture inside pita. Place pieces of carrot inside. Stuff tortillas with salad and lettuce.