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.

Similar Recipes

Billy's Breakfast

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy