I was just at Oleana the other night! I read your blog regularly and was so tickled to see you post this recipe. We started our meal off with this very dish and I told myself that I need to make it at home. If you are ever back in the area you need to visit the “sister” bakery – SOFRA also in Cambridge – AMAZING!
Our cooking stars must be aligned! Your last post for the sesame pear tea cake was the one recipe from last month’s Bon Appétit that really stood out to me, and then I left my copy on a plane! And now this… I was totally thinking about this recipe yesterday. I made a version with the dukkah blended in a while back: http://simmerboston.com/2010/03/spiced-carrot-spread-with-ginger-sesame-and-walnut/
Happy cooking, love your site!
This looks so good. I’m eating carrots almost daily (it’s an odd addiction)…but I have to ask what kind of harissa do you recommend? Is it a powder or a paste? I tried a paste once but I think there’s better.
Hi Tim, delurking here to say how much I love your blog, and how much this has made me want to sit on a terrace overlooking an emerald sea, eating carrot puree and dukkah and drinking pink wine. Instead I might have to break my cookbook buying armistace to add this to my collection. Cheers! Andrea
i kinda want to leave the skins on because i’ve read that the skin (or just under the skin) has mucho nutritional value. but hey, i hardly ever peel root vegetables. since it’s mashed, it seems like it wouldn’t affect the appearance. can’t i leave the skins on? whine whine
This, I had to make this weekend. Couldn’t wait. And, as Tim’s recipes never let you down, it turned out pretty delicious. Imagine:
a slice of home baked sourdough bread
covered with the richness of a generous layer of hummus
followed by the freshness of a layer of Tim’s carrot puree
and topped off with the spiciness the dukkah.
This is real weekend heaven. I can have this for breakfast, lunch and supper. Thanks Tim :-)
finally got around to making the dukkah this weekend. I had a lot of powdered cumin and coriander, so I used about 1/3 of those instead of grinding the seeds (so 3 tsp ground coriander, 2 tsp ground cumin) and thought it tasted GREAT. it’s wonderful with no-knead bread, but I’ve sprinkled some on eggs, shrimp, and rice. going out on a limb, but I bet it’d also be a nice, savory touch on grilled peaches or maybe ice cream
I love dukkah! Where I used to live in Holland, there was a baked potato shop that sold potatoes with beetroot, creme fraiche and dukkah. It was an amazing combination. But I also love carrot purees. I guess I’ll just have to make both!
I made this last night as part of a meze and was delightfully surprised. Now I know to buy a big bag of carrots so I can make this and use on sandwiches or even eggs. The only thing I’d do differently is use lemon juice instead of vinegar because vinegar made it sweeter. Thank you!