Ric Orlando's Moroccan Carrot Hummus AND Harissa

This is a super fresh, bright, shiny summer dish, great for parties and for scooping on he deck.

It is CLEAN FOOD 101. And--as a bonus--you get my Harissa recipe, which you can do many wonderful, sexy things with! Be careful!

c Ric Olando 2012

Moroccan Carrot Hummus

1  cup carrots, peeled and grated

1/8 cup carrot juice (optional, but you can use store brougt juice here, too)

 1/4cup tahini

1 Tsp garlic, minced
2 tbsp olive oil
1 tsp harissa
1 tsp lemon juice
cayenne and salt to taste

Toasted ground cumin

Blanch carrots in salted water for three minutes. Drain, rinse, and cool for a few minutes. Place in food processor with olive oil and garlic and puree until it is a mashed, but wih  a little carrot-y texture. I like that. Put into a medium bowl, and add the tahini,  harissa, lemon juice, and salt and cayenne . Stir well, and chill in refrigerator for a few hours for flavors to combine.

Drizzle with more olive oil and top with toasted ground cumin.

 Srve wih grilled pita wedges, rice crackers, cucumber wedges--probably best to avoid carrot sticks....

Ric’s Harissa Recipe

 OK—This is HOT STUFF, but it is to be used sparingly- Stick the tines of your fork into it and then swirl into soup, or stir a smidge in your greek yogurt, or mix with olive oil and lemon juice to baste fish, chicken or shrimp on the grill—

Or use to flavor-ize and intensify your hummus!

Harissa

1 tbls cayenne

1 tbls olive oil

2 tbls minced garlic, very fine

1 tsp cumin-ground fine

1 tsp cinnamon

1 tsp caraway-ground fine

1 tsp coriander-ground fine

1 tsp turmeric

 1/3 cup boiling hot water 

2 tbls red hot sauce

2 tsp salt

Put the garlic and spices in a bowl.

Pour the hot water over it all.

Soak for 15 minutesthen add olive oil and hot sauce to finish