2 lbs. carrots, cleaned, peeled, and chopped
4 large cloves garlic
1/4 cup, 1 Tbs. olive oil, plus more for garnish
Sea salt and ground black pepper, to taste
2 tsp. cumin
1/2 tsp. minced fresh ginger
1 tsp. harissa, or more to taste
1 Tbs. minced cilantro
1 cup water
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 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, combine the roasted carrots and garlic, olive oil, cumin, ginger, harissa, and cilantro in a food processor. Pulse 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.
Eat clean in 2022 with these recipes from 90 percent plant-based chef and Plante Pâtissière owner Cynthia Groseclose
