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!
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!
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.
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
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