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.