crispy brussels sprout leaves(quarter brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or until crsipy and browned)
chopped flat leaf parsley
extra drizzles of olive oil
Preheat the oven to 400°F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.
Meanwhile, in the bowl of a food processor fitted with the "S" blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on "high" while you drizzle the remaining ¼ cup of olive oil into the bowl via the feed tube.
Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and serve with crackers, endive leaves, rough cut veggies etc.
I used about half a chili with the seeds, but please moderate the level of heat to your liking.
I kind of just threw harissa components into the food processor for this, but if you have some prepared harissa on hand, you could just spoon a couple hearty dabs of that into the food processor along with the carrots, chickpeas, tahini, lemon, salt and pepper. It's even faster that way!
Roasted carrot harissa dip with chickpeas is a delicious and easy holiday appetizer with a crispy brussels sprout and pomegranate garnish.