Harissa Spiced Carrot Puree

Recipe by Ripe

Ingredients

• 8 carrots, peeled and chopped
• 3 tbsp olive oil
• 3 cloves garlic
• 2 tsp cumin seeds
• 4 tbsp red harissa paste ( I used the dried Harrisa and she is quite spicy !)
• 2 tbsp lemon juice
• 1 tsp salt
• 2 tbsp dukkah

Method

1. Place the carrots in a large saucepan and fill with enough water to cover. Place over a medium heat and cover with a lid. Cook for 20-25 minutes, until the carrots are very soft. Remove from heat and drain well.
2. Place a frying pan over medium heat. Add the olive oil, garlic, and cumin seeds. Stirring constantly, fry for 1-2 minutes until the seeds are toasted.
3. Remove from the heat and transfer into a food processor. Add the carrots, harissa, lemon juice and salt. Blend until very smooth and well combined.
4. To serve, place in a serving bowl. Sprinkle over the dukkah and drizzle with a little olive oil.