Carrot Dip with Crushed Walnuts and Olives
Makes about 2 cups
30 minutes or fewer
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
1. 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.
2. 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.
3. 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.
June 2013 p.44