Grilled Harissa Carrots

SAVORY

Jun 28

Harissa Hummus, Harissa Vin, Seedy Crunch

Chef Nookie Postal of Revival Cafe+Kitchen | Cambridge, MA

INGREDIENTS

Ras el Hanout:
Yield: 7 quarts
9 tablespoons toasted coriander seed, ground
6 tablespoons toasted black peppercorn, ground
5 tablespoons toasted fenugreek, ground
4 tablespoons toasted green cardamom, ground
3 tablespoons toasted allspice, ground
1 tablespoon toasted clove, ground
1 cup ground paprika
7 tablespoon ground cumin
7 tablespoons kosher salt
4 tablespoons ground turmeric
2 tablespoons ground white pepper
1 tablespoon ground cayenne

Harissa:
Yield: 7½ quarts
22 ancho chiles, destemmed, seeded, and soaked in hot water
3 cups sundried tomatoes, soaked in hot water
4 cups garlic clove
4 cups garlic oil
2 cups lemon juice
½ cup kosher salt

Harissa Hummus:
Yield: 9 quarts
6 quarts cooked chickpeas
1½ cups tahini
¼ cup kosher salt
2½ cups lemon juice
2 cups extra virgin olive oil

Seedy Crunch:
Yield: 13 pints
8 cups pepita
8 cups sunflower seed
4 cups pistachio
¼ cup ground turmeric
¼ cup ground cayenne
3 tablespoons ground paprika
3 tablespoons kosher salt
1 cup extra virgin olive oil
4 cups flax seed

To Assemble and Serve:
Grilled carrots

METHOD

For the Ras el Hanout:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Harissa:
In a Vitamix Commercial blender, purée all ingredients with ½ cup Ras el Hanout until smooth. Taste and adjust seasoning with salt and lemon juice. Transfer to an airtight container and refrigerate.

For the Harissa Hummus:
In a food processor, purée all ingredients with 2 quarts Harissa, adding water if necessary to thin out. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Harissa Vin:
In a mixing bowl, combine 3 quarts Harrisa and 1 quart water. Transfer to an airtight container and refrigerate.

For the Seedy Crunch:
Heat oven to 320°F. In a mixing bowl, combine pepitas, sunflower seeds, pistachio, turmeric, cayenne, paprika, salt, and olive oil. Transfer mixture to a parchment paper-lined sheet tray and bake 5 minutes. Rotate tray and bake additional 5 minutes. Sprinkle with flax seed, then let cool completely. Once cooled, break into shards. Set aside.

To Assemble and Serve:
Spread generous amount Harissa Hummus onto a serving plate. Top with grilled carrots. Drizzle with hot honey and Harissa Vin. Finish with desired amount Seedy Crunch.

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