Prep 5 mins
Cook 10 mins
From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!
- 4 large carrots, peeled and roughly chopped (700gm)
- 2 garlic cloves, peeled and chopped
- 78.07 ml olive oil
- 4.92 ml harissa
- sea salt
- fresh ground pepper
- Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
- Add harissa and process to blend. Season with salt and pepper to taste.
We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit.
Very, very good. When DH sat down to the table and looked at it, he said, "It looks like baby food!" Then he took a substantial forkful, and gave it the glazed-eye seal of approval ... I noted the last reviewer's comment about it being bland, so I used 4 garlic cloves and 1.5 tsp. harissa -- I also cut the olive oil to about 1/4 cup. It was just delicious. Thanks for giving me a great new way to use harissa!
I loved this! The only thing I changed was add 2 teaspoons of harissa. Loved the flavor, but will probably add another clove of garlic next time. Thanks Beck D