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.

Comments
  1. Thanks for the post

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

  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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