Tuesday, November 18, 2008
The Three: Hummus, Muhumarra, and Carrots Smashed with North African Spices
Yes, I know the title is quite a mouth full... Here is item one of the lovely trio.
2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
2 tablespoons white vinegar
4 teaspoons harissa (see note)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
3 pieces sprouted grain bread, toasted and dried
Salt and pepper to taste
*harissa is a spice paste you can make your self, or get in a can at middle eastern grocers. I used the latter, this time. Will probably make my own at some point... ideally it will come with a post.
1. In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to thoroughly dry them. Remove the carrots from the heat and coarsely mash them with a fork or whisk. If lazy, pulse them in a food processor a few times. You should have a coarsely ground carrot puree that sticks together but still has rough pieces throughout.
2. Stir in the olive oil, vinegar, harissa, cumin, and ginger. Season the mixture with salt and pepper.
This is best served with dukkah, another spice blend. I never got around to that part, so can't post much on it... yet. But I do have some carrots in my fridge that need to get used. We will see.
The recipes for muhumarra, and my favorite hummus to date are forthcoming.