• Heat 1 tbsp oil in a medium stainless steel skillet over medium-high. Add the coriander and cumin and cook, stirring, until fragrant, about 30 seconds. Reserve 1/4 cup of the carrot; add remaining carrot, salt and carrot juice to pan and stir well. Cook, covered, until softened, about 5 minutes. Cool slightly.

  • Add cooked carrots to Basic Hummus in food processor or blender and process until smooth. Transfer to a resealable container.

  • Stir together reserved carrot, harissa and a pinch of salt. Top hummus with harissa mixture, sprinkle with pine nuts and drizzle with remaining oil. Makes 2 1/2 cups.

Nutrition Facts

144 calories; 10 g total fat; 377 mg sodium. 12 g carbohydrates; 3 g protein;