Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots.
Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers.
- Yield:makes about 1 quart dip, serving 12 to 16
- Active time: 10 minutes
- Total time:25 minutes
- 2 pounds carrots, peeled and cut into rough chunks
- 1 tablespoon sugar
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 (1-inch) knob ginger, grated on the medium holes of a box grater
- 2 tablespoons capers, drained
- 1/4 cup pitted green olives, roughly chopped
- 1/4 cup fresh parsley or cilantro leaves
- 2 tablespoons harissa, or more to taste (see note)
- 1/2 cup extra virgin olive oil
- 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet
Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor.
Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt.
Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.