To prepare the carrot purée: Peel and dice carrots coarsely. Bring a medium pot of water to the boil with ½ teaspoon each ground cumin and salt. Cook until tender, about 20...
Makes 6 to 8 servings
– 4 large carrots (about 1 pound)
– ¾ teaspoon ground cumin, divided
– ¾ teaspoon kosher salt, divided
– ½ teaspoon cumin seeds
– 1 teaspoon caraway seeds
– 2 tablespoons extra virgin olive oil
– 1 tablespoon plus 1 teaspoon fresh lemon juice
– ¼ teaspoon cayenne pepper
– 1 cup plain low-fat yogurt
– 2 medium cloves garlic, forced through garlic press or minced
– 1 tablespoon extra virgin olive oil
– 1 tablespoon fresh lemon juice
– ½ teaspoon kosher salt
– 3 tablespoons coarsely chopped fresh mint
– Toasted pita chips, olives and halved cherry tomatoes
1. To prepare the carrot purée: Peel and dice carrots coarsely. Bring a medium pot of water to the boil with ½ teaspoon each ground cumin and salt. Cook until tender, about 20 minutes. Drain and cool slightly.
2. Crush the cumin and caraway seeds with a mortar and pestle. Purée carrots in a food processor or blender. Add crushed seeds, olive oil, lemon juice, and ¼ teaspoon each cumin, salt and cayenne. Transfer to a bowl.
3. To prepare the garlic yogurt: Transfer yogurt to a bowl. Add garlic, olive oil, lemon juice, salt and mint. Mix well. Stir 2 tablespoons into the carrot purée. Cover and refrigerate both.
4. When ready to serve, pile carrot purée on a serving platter and make a well in the center. Spoon the yogurt into the well. Arrange pita chips, olives and tomatoes around the edges.
From “Meze: Small Plates to Savor and Share from the Mediterranean Table” by Diane Kochilas.