Moroccan Carrots

carrot hummus, feta, micro cilantro

STARS

Experience carrots two ways with this North African-inspired side. Spice half of the carrots with za’atar, an earthy spice blend, and roast them. Purée the other half with harissa for a sweet-and-spicy carrot hummus. Serve the roasted carrots over a bed of hummus and garnish with the fresh feta, crunchy pine nuts, and cilantro.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Spicy Carrot Hummus

1 onion, diced
½ cup olive oil, divided
2 cups chopped carrots
¼ cup toasted pine nuts
2 tablespoons harissa
½ teaspoon cumin
1 lemon, juiced
2 tablespoons water, as needed to reach desired consistency
Salt and pepper to taste

Moroccan Carrots

1 pound baby carrots
1-2 tablespoons olive oil
2 tablespoons za’atar
½ teaspoon salt
½ cut crumbled feta cheese
½ cup micro cilantro
¼ cup toasted pine nuts

Directions

Preheat the oven to 400°F.

Arrange the onions on a sheet pan, toss with 1 tablespoon olive oil and a pinch of salt. Roast until lightly browned, 12-15 minutes.

Place the carrots for the hummus in a medium saucepan, cover with water and add a pinch of salt. Bring to a simmer and cook until the carrots are fork-tender, about 10 minutes. Drain.

Place the roasted onions, cooked carrots, pine nuts, harissa, cumin and lemon juice in a food processor and blend until smooth. Combine the water and remaining oil in a glass measuring cup and pour into the food processor, with the motor running. Blend until smooth. Season with salt and pepper.

Toss the remaining carrots on a baking sheet with enough olive oil to coat, za’atar and salt. Roast until tender and lightly browned, about 10 minutes.

To serve, spread spicy carrot hummus on a serving platter. Arrange carrots on top and garnish with feta, cilantro and pine nuts.

Moroccan Carrots

carrot hummus, feta, micro cilantro

STARS

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Servings: 4

Ingredients

Spicy Carrot Hummus

1 onion, diced
½ cup olive oil, divided
2 cups chopped carrots
¼ cup toasted pine nuts
2 tablespoons harissa
½ teaspoon cumin
1 lemon, juiced
2 tablespoons water, as needed to reach desired consistency
Salt and pepper to taste

Moroccan Carrots

1 pound baby carrots
1-2 tablespoons olive oil
2 tablespoons za’atar
½ teaspoon salt
½ cut crumbled feta cheese
½ cup micro cilantro
¼ cup toasted pine nuts

Directions

Preheat the oven to 400°F.

Arrange the onions on a sheet pan, toss with 1 tablespoon olive oil and a pinch of salt. Roast until lightly browned, 12-15 minutes.

Place the carrots for the hummus in a medium saucepan, cover with water and add a pinch of salt. Bring to a simmer and cook until the carrots are fork-tender, about 10 minutes. Drain.

Toss the remaining carrots on a baking sheet with enough olive oil to coat, za’atar and salt. Roast until tender and lightly browned, about 10 minutes.

To serve, spread spicy carrot hummus on a serving platter. Arrange carrots on top and garnish with feta, cilantro and pine nuts.