Carrot Hummus, Roast Tomatoes & Harissa Yogurt with Toast
I have a cookbook problem. I live in a New York City apartment the size of, well, a New York City apartment and I can't stop buying cookbooks. There's something comforting and heartwarming about a well-written cookbook. They make me feel like the author is inviting me into their home and sharing a part of their life that is normally kept private.
After reading Emma Straub's review of Simple by Diana Henry on Food52's website (the review was part of the Piglet cookbook tournament that Food52 throws each year) I had to have it. Henry is British and has an entire section of roasts and another one for fruit desserts and yet another for toasts and I love everything about it. In fact, I was so inspired by the book that I had toast for dinner several nights this week. I started it off with the Carrot Hummus, Roast Tomatoes & Harissa Yogurt with sourdough toast, which, for me, is a somewhat unconventional but very welcome shakeup to weeknight dinner. Another night I sliced the extra tomatoes and put them on a homemade whole wheat pizza and I've been eating leftover carrot hummus with cucumber slices for days.
Carrot Hummus, Roast Tomatoes & Harissa Yogurt with Sourdough Toast
Recipe from Simple by Diana Henry
- For the roast tomatoes:
- 4 plum tomatoes
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons harissa
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon brown sugar
- For the hummus and yogurt:
- 4 carrots, peeled and chopped
- One 14-oz can chickpeas, darined and rinsed
- 1 cup olive oil
- 3 1/2 tablespoons well-stirred tahini
- Juice of 1 1/2 lemons
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 cup Greek yogurt (and percentage is fine)
- 1 tablespoon harissa
- 4 slices sourdough bread, toasted (if you don't like sourdough, any rustic bread is fine)
Preheat oven to 375F.
Halve the tomatoes lengthwise and put in a small roasting pan or ovenproof dish. In a small bowl, whisk together olive oil, vinegar and harissa and pour it over the tomatoes. Turn the tomatos to coat them, then rearrange them, cut-side up. Sprinkle with salt, pepper and sugar. Roast until shrunken and sweet, 40-45 minutes.
Bring a small pot of water to boil. Add the chopped carrots and cook until tender, about 4 minutes. Drain, reserving some cooking liquid, then transfer the carrots to a food processor. Add the chickpeas, olive oil, tahini, lemon juice, cayenne, and cumin and pulse until smooth. Add some of the cooking water if needed to thin the hummus down to desired consistency.
Serve roasted tomatoes, carrot hummus, yogurt, and harissa with the toasted bread.