I was recently asked by some readers to provide some uses for the harissa sauce I made earlier this month. Harissa is such a tasty sauce, and although I haven't cooked much with it, and use it primarily as a hot sauce to go on top of things, I think it will do well in a variety of dishes. Over the next few days, I intend to monkey around with it and see what comes up.
Trying this recipe, I was a bit skeptical, as I had never tried any hummus that didn't have a chickpea base. But I figured the texture and sweetness of a cooked carrot might just be the perfect base for a tasty spread.
I must admit it is very tasty, and is also extremely healthy, which is an added benefit. Feel free to increase or decrease the amount of harrisa to suit your tastes.
This is also my entry in Sweetnicks Antioxidant Rich Foods round-up, which happens every Tuesday evening. Make sure you go check it out - it's always a good time!
Moroccan Carrot Hummus
1 1/2 lbs baby carrots, peeled and washed
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp harissa
1 tsp lemon juice
white pepper and salt to taste
Boil carrots in salted water until tender. Drain, rinse, and cool for a few minutes. Place in blender with olive oil, and puree until it is a cream consistency. Put into a medium bowl, and add garlic, harissa, lemon juice, and salt and pepper. Stir well, and chill in refrigerator for a few hours for flavors to combine.