This Moroccan Carrot Hummus is a super fresh, bright, shiny summer dish, great for parties and for scooping on the deck. It is CLEAN FOOD 101. And–as a bonus–you get my Harissa recipe, which you can do many wonderful, sexy things with! Be careful!
For the Hummus
1 cup carrots, peeled and grated
2 tablespoons olive oil
1/4 cup tahini
1 teaspoon garlic, minced1 teaspoon harissa (see below for recipe)
1 teaspoon lemon juice
1/8 cup carrot juice (optional, but you can use store brougt juice here, too)
cayenne and salt to taste
toasted ground cuminBlanch carrots in salted water for three minutes. Drain, rinse, and cool for a few minutes. Place in a food processor with olive oil and garlic and puree until it is a mashed, but with a little carroty texture. I like that.
Put into a medium bowl, and add the tahini, harissa, lemon juice, salt and cayenne. Stir well and chill in the refrigerator for a few hours for flavors to combine.
Drizzle with more olive oil and top with toasted ground cumin.
Serve with grilled pita wedges, rice crackers, cucumber bites... Probably best to avoid carrot sticks.
Ric’s Harissa Recipe
This is HOT STUFF, to be used sparingly! Stick the tines of your fork into it and then swirl into soup, stir a smidge into your greek yogurt, or mix with olive oil and lemon juice to baste fish, chicken or shrimp on the grill...
Or use to flavor-ize and intensify your hummus!
1 tablespoon cayenne
1 tablespoon olive oil
2 tablespoons minced garlic, very fine
1 teaspoon cumin-ground fine
1 teaspoon cinnamon
1 teaspoon caraway-ground fine
1 teaspoon coriander-ground fine
1 teaspoon turmeric
1/3 cup boiling hot water
2 tablespoons red hot sauce
2 teaspoon salt
Put the garlic and spices in a bowl. Pour the hot water over it all.
Soak for 15 minutes then add olive oil and hot sauce to finish