2 lbs. carrots, cleaned, peeled, and chopped
4 large cloves garlic
1/4 cup, 1 Tbs. olive oil, plus more for garnish
2 tsp. cumin
1/2 tsp. minced fresh ginger
1 tsp. harissa, or more to taste
1 Tbs. minced cilantro
1 cup water
Sea salt and ground black pepper, to taste
Handful of torn cilantro leaves for garnish
1 lime, cut into wedges
4 whole wheat pita or naan bread, heated and torn into pieces, or seed crackers
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Coat the carrots and garlic cloves with a tablespoon of the olive oil and season with salt and pepper. Roast for 45 to 50 minutes, or until slightly golden and tender when pierced with a knife.
Working in batches if necessary, in a food processor combine the roasted carrots and garlic, olive oil, cumin, ginger, harissa, and cilantro. Process until the spread is smooth, adding up to one cup of water if needed. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with torn cilantro leaves, a drizzle of olive oil, and lime wedges. Serve with warm pita, naan bread, or seed crackers.
Cooled and covered, the spread can be refrigerated for up to five days.
Chef and food stylist Cynthia Groseclose shares a menu of healthy, naturally beautiful dishes
