You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Note:
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
Serve the carrot puree with pita triangles, croutons, or crudités.
Now I'm known for this dish! I add one small clove of garlic and a tablespoon or so of toasted nuts. I also put in 2tbs of EVOO plus 2tbs of tahini. It's delicious.
9 This is helpful
Kathy
We made this with cumin, ground coriander and the Diaspora Co. single origin turmeric that was referenced in the Times Holiday Gift Guide this year. Amazing taste and a real pop of color on the holiday plate.
2 This is helpful
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