Roasted Carrot and White Bean Shawarma with Harissa Hummus

Steps

1. 1

   Season the vegetables

   • In a large mixing bowl, combine the minced garlic, cumin, coriander, cinnamon, smoked paprika, and 3 tablespoons of olive oil.
   • Whisk until you have a fragrant paste.
   • Add the carrot spears and white beans, and toss until everything is evenly coated with the spice mixture.
   • Season generously with sea salt and black pepper.
   • Let sit for 5 minutes to allow the spices to bloom.

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   Ready when: All vegetables are evenly coated with the spice mixture

   Tip: Don't skip blooming the spices in oil—it intensifies their flavor dramatically.

2. 2

   Roast on two sheetsOven 425°F / 220°C

   • Divide the seasoned carrots and beans between two large rimmed baking sheets, spreading them in a single layer.
   • Drizzle with the remaining 2 tablespoons of olive oil.
   • Roast in a preheated 425°F (220°C) oven for 30–35 minutes, stirring halfway through, until the carrots are tender with slightly charred edges and the beans are beginning to crisp on the outside.

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   Ready when: Carrots are fork-tender with some caramelized edges; beans are golden and starting to crisp

   Tip: Use two baking sheets to avoid overcrowding—crowded vegetables steam rather than roast.

3. 3

   Make the harissa hummus

   • While the vegetables roast, combine the tahini, harissa paste, drained chickpeas, minced garlic, and lemon juice in a small food processor or blender.
   • Pulse until roughly combined, then add the water 1 tablespoon at a time, blending until you reach a smooth, creamy consistency.
   • Taste and adjust seasoning with salt and pepper as needed.
   • The hummus should be spreadable but not runny.

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   Ready when: Hummus is smooth and creamy, with no visible chunks of chickpea

   Tip: Add water gradually—every blender is different. You want hummus that's thick enough to hold its shape but thin enough to spread easily.

4. 4

   Warm the flatbreadOven 425°F / 220°C

   • Shortly before serving (in the last 2 minutes of roasting), warm the flatbread.
   • You can wrap them in foil and place in the oven at 425°F (220°C) for 2 minutes, heat them directly over a gas flame for 15–20 seconds per side, or use a dry skillet over medium-high heat for about 1 minute per side until pliable and warm.

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   Ready when: Flatbread is warm, pliable, and slightly steaming

   Tip: Warm flatbread just before serving so it stays soft and pliable for wrapping.

5. 5

   Assemble the shawarma wraps

   • Lay a warm flatbread flat on a clean surface.
   • Spread 2–3 tablespoons of harissa hummus across the middle.
   • Top with a generous handful of the roasted carrots and beans.
   • Add optional fresh vegetables (tomatoes, cucumber, red onion), fresh herbs (parsley and mint), and pickled turnips if using.
   • Don't overfill, or the wrap will be difficult to roll.
   • Fold the sides inward slightly, then roll from the bottom up, wrapping tightly as you go.
   • Serve immediately with a lemon wedge on the side.

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   Ready when: Wraps are tightly rolled and ready to eat

   Tip: Apply hummus first as a barrier to prevent the bread from getting soggy; add crisp vegetables last so they stay crunchy.