Carrot Dip with Crushed Walnuts and Olives
Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.
1 ½ lb. carrots, peeled and cut into ½-inch-thick rounds (4 cups)
3 cloves garlic, peeled
2 tsp. whole coriander seeds
2 Tbs. olive oil
1 Tbs. lemon juice
1 Tbs. harissa
3 Tbs. chopped toasted walnuts
¼ cup oil-cured black olives
- Place carrots and garlic in large pot, and add enough salted water to cover by 2 inches. Bring to a simmer, reduce heat to medium-low, and partially cover. Cook 15 to 20 minutes, or until carrots are tender. Drain, and place in bowl of food processor.
- Toast coriander in small skillet over medium heat 3 minutes, or until fragrant. Grind toasted coriander in coffee or spice grinder, or crush with mortar and pestle, and add to carrots.
- Add oil, lemon juice, and harissa. Pulse until smooth. Season with salt and pepper, if desired. Spoon into shallow bowl, and garnish with walnuts and olives.
Makes about 2 cups