Morrocan Carrot Hummus and Harissa recipes

Spicy Clean Food 101

Chef Ric Orlando’s Morrocan Carrot Hummus and Harissa recipes

Here is a super fresh, bright, shiny dish that is delicious any time of year and great for parties as a “scooping” dip for snacks on the deck. It is Clean Food 101. And, as a bonus, you get my Harissa recipe, which you’ll need for the Moroccan Carrot Hummus recipe.  Be careful, it can be used in many wonderful, sexy ways!

Ric’s Harissa Recipe

This is very hot stuff, but delicious used sparingly. Stick the tines of your fork into the mixture and swirl it into soup. Stir a smidge into your Greek yogurt or mix it with olive oil and lemon juice to baste fish, chicken or shrimp on the grill. You can also use it to flavor-ize and intensify your hummus!

Harissa

1 tablespoon cayenne
1 tablespoon olive oil
2 tablespoon minced garlic, very fine
1 tsp 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 tablespoon 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.

Looking for locally grown carrots?

Try the Carrot Barn on Schoharie Valley Farms, the Honest Weight Food Co-op, Migliorelli Farm stands, and the Farm at Miller’s Crossing, whose product is available at the Chatham Co-op and Berry Farm.

Carrot photograph by Jane Feldman

Moroccan Carrot Hummus

By Noah Published: April 11, 2013

• Yield: 2 cups (15 Servings)
• Prep: 10 mins
• Cook: 20 mins
• Ready In: 30 mins

A super fresh, bright, shiny hummus dish that is delicious any time of year and great for parties as a "scooping" dip for snacks on the deck

Ingredients

• 1 cup carrots peeled and grated
• 2 tablespoons carrot juice, fresh (you can use store bought too)
• 1/4 cup tahini
• 1 teaspoon garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon harissa
• 1 teaspoon lemon juice
• cayenne and salt and pepper to taste
• toasted ground cumin

Instructions

1. Blanch carrots in salted boiling water for three minutes.
   
2. Drain, rinse, and cool for a few minutes.
   
3. Place in food processor with olive oil and garlic and puree until it is well mashed but with a little carrot-y texture.
   
4. Put into a medium bowl and add the tahini, harissa, lemon juice, and salt and cayenne.
   
5. Stir well.
   
6. Chill in the refrigerator for a few hours, the flavors will continue to harmonize.
   
7. Drizzle the mixture with more olive oil and top with toasted ground cumin.
   
8. Serve with grilled pita wedges, rice crackers, cucumber wedges (probably best to avoid carrot sticks).
   

• Course: Appetizer