Unexpected company is coming over and what do you have around for an appetizer? Hummus is always an easy backup but it is time to find something new. This Moroccan Carrot Spread will fill that something new. And topped with a Pistachio Dukkah, an aromatic Egyptian blend of nuts, seeds and spices, you will have an appetizer to please your guests. I have a good friend who loves to be my taste tester for new recipes — for this one, her response was that it was amazing! Let’s hope you find it amazing too.
I combined the two recipes that I had found, the first one being the Pistachio-Coconut Dukkah. Various nuts can be used for this blend and usually shredded coconut isn’t added. Since I love the taste of coconut, I knew this would add something special to the mix. The other ingredients are sesame seeds, coriander seeds, cumin seeds and a little salt and pepper.Toast the coconut until it is golden brown. Then toast the cumin and coriander seeds. And lastly the pistachios. All separately.My white sesame seeds were already toasted but I re-toasted them to freshen up their nuttiness.The easiest way to coarsely chop the nuts is to put them into a sandwich bag and smash them with the flat end of a meat tenderizer. In a food processor, grind the coriander and cumin seeds, add the toasted sesame seeds, toasted shredded coconut and chopped nuts and the salt and pepper. The topping is complete.For the carrot spread, peel and cut the carrots into one-inch chunks and place them in boiling, salted water until tender, about 20 minutes.
While they are boiling, prepare the rest of the ingredients: harissa, lemon juice, a garlic clove, ginger, cumin and salt. Also have some olive oil ready. In a food processor, puree the carrots with olive oil, harissa, cumin, ginger, garlic and salt until smooth. Very simple and quick. Sprinkle some of the dukkah onto the carrot spread and serve with your favourite cracker or bread.
Moroccan Carrot Spread
2 lbs. carrots, peeled and cut into 1 inch chunks (about 4 cups)
1/4 cup extra virgin olive oil
1 tbsp. lemon juice
2 tsp. harissa
1 tsp ground cumin
1 tsp. ground ginger
1 clove garlic, crushed
1 1/2 tsp. kosher salt, or to taste
- Cook carrots in boiling, salted water for 20 to 25 minutes or until tender. Drain. Cool.
- In a food processor, puree carrots with olive oil, lemon juice, harissa, cumin, ginger, garlic and salt. Adjust seasoning to taste. Make it as smooth as possible.
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 cup shelled pistachio nuts
1/4 cup sesame seeds
3 tablespoons unsweetened shredded coconut
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
- Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
- Meanwhile, toast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.
Serve carrot mixture sprinkled with dukkah.