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Roasted whole carrots on a bed of carrot hummus topped with cheese and pine nuts on a black round plate.

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
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
1
Preheat the oven to 400°F. 
2
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. 
3
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. 
4
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. 
5
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. 
6
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

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
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

1
Preheat the oven to 400°F. 
2
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. 
3
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. 
4
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. 
5
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. 
6
To serve, spread spicy carrot hummus on a serving platter. Arrange carrots on top and garnish with feta, cilantro and pine nuts.