Houriya - I can't get enough of this carrot puree




Spicy Tunisian Carrot Puree - center stage

 

The last few times I have entertained, my menus have varied based on the occasion but my trio of dips have remained constant on my table. These dips are all outstanding if I do say so myself.  Who can beat homemade hummus, followed up by hummus spiked with jalapenos, more garlic, cilantro & fresh ginger? The show stopper though is really the houriya which is a Tunisian carrot puree. Don't let its resemblance to baby food scare you. It's magical. With a few ingredients, deliciousness is within your reach. I promise.

Houriya
2 lbs. carrots, peeled & cut into evenly sized chunks (if you don't have time, skip peeling the carrots or buy baby carrots)
1/2 teaspoons kosher salt
2 tablespoons harissa (OKC folks you can find this fiery sauce can be found at the Mediterranean Imports & Deli or at Forward Foods - look for the tube)
2 teaspoons or up to 1 tablespoons cumin*, ground (preferably toasted & ground in your mortar & pestle)
2-3 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
1/3 cup good quality olive oil
Reserved cooking liquid, if needed
Pita bread or pita chips, for serving

In a medium saucepan, combine carrots, salt & enough water to just cover the carrots; bring to a boil over medium-high heat. Cover, reduce the heat & simmer until the carrots are cooked through & tender when pierced with the tip of a paring knife, about 15 minutes. Drain carrots, reserving 1/2 cup of cooking liquid.  Place cooked carrots in food processor/blender, add harissa, cumin, lemon juice & salt; pulse until coarsely pureed. With the motor running, add the olive oil.  Taste & adjust the seasoning. To thin out the puree to a silky smooth consistency, add a little bit of your reserved cooking water.  I prefer this dip to be the consistency of baby food but leaving it chunky is the author's intended texture. 

Serve at room temperature with pita bread/chips, veggies or maybe just a spoon.  It's that good!

Makes about 4 cups

Recipe from Insalata's Mediterranean Table (one of my favorite cookbooks)



The other two dips aren't shabby either



*To toast cumin seeds, also available at the stores listed above, use a small dry skillet. Heat the skillet over medium heat. Add cumin seeds & toast until aromatic & slightly darker in color, stirring occasionally, about 3 minutes. Transfer to a mortar & pestle and grind into a powder.  Or just buy pre-ground cumin at the grocery store.