spiced carrot spread with ginger & sesame

This is another recipe I created as part of an experiment for The Food Project – trying to come up with some tasty veggie based spreads, salsas, and pestos to possibly sell at the famer’s market. It’s inspired by a recipe in Ana Sortun’s book Spice. In her version, she makes a carrot spread and serves it with dakkah, a middle eastern blend of nuts and spices. I wanted an all-in-one carrot spread, so I incorporated some of the dakkah ingredients directly into the spread. This is perfect as a spread with bread or pita, or try it in a sandwich with sliced cucumbers and cilantro or mint.

For the Spread

  • 1 small bunch/ 345g carrots, peeled and roughly chopped
  • 1/3 cup/30g toasted walnuts
  • 2tbsp/12g toasted sesame seeds
  • 2 tbsp/20g olive oil
  • the juice of half a lemon/15g
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cayenne
  • 1/2 tsp peeled and minced ginger
  • 1 sm garlic clove, minced
  • salt and pepper to taste
  • olive or sesame oil and toasted sesame seeds to top

To Make the Spread:
In a medium sauce pan, cover the carrots with water and bring to a boil. Cook until tender (about 20 min) and drain. Cool the carrots slightly, and then combine all the ingredients in the bowl of a food processor and pulse until smooth. Mound in a bowl and top with the olive or sesame oil and toasted sesame seeds.

  1. Thanks for the post

  2. I love that you are doing this for The Food Project. Did they make it and sell it?

  3. Not as of yet. But it’s on the table again for this summer. I really think they could do well with some tasty veggie-based spreads and salsas (cleverly packaged of course) at Boston area farmer’s markets.

  4. Pingback: sweet potato pancakes with warm buttered honey | Simmer Seasonal Recipes

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