Grilled Carrots With Harissa Butter Food

HARISSA CARROTS AND RANCH

Harissa Carrots and Ranch image

Provided by Molly Yeh

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds medium rainbow carrots, halved lengthwise
1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
1/4 cup maple syrup
2 tablespoons harissa paste
2 teaspoons ground cumin
2 cloves garlic, grated with a fine zester
Zest of 1 lemon
Freshly ground black pepper
1/4 cup ranch dressing
1/4 cup roasted and salted pistachios, coarsely chopped
Flaky salt, for sprinkling

Steps:

Preheat a grill or grill pan over medium heat. (See Cook's Note.)
Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!

GRILLED HARISSA CARROT HUMMUS

Grilled Harissa Carrot Hummus image

Make and share this Grilled Harissa Carrot Hummus recipe from Food.com.

Provided by Rick M.

Categories Southwest Asia (middle East)

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb carrot, peeled, ends trimmed
1/4 cup harissa, divided, plus more
6 garlic cloves, finely grated, divided
2/3 cup plus 2 tablespoons extra virgin olive oil, plus more
2 tablespoons fresh thyme leaves, plus more
1 teaspoon ground cumin
kosher salt
2 (15 ounce) cans chickpeas, drained and 2 tablespoons of liquid reserved
1/3 cup tahini
2 tablespoons fresh lemon juice
aleppo pepper (for serving)
vegetable oil (for brushing)

Steps:

Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.

Nutrition Facts : Calories 495.6, Fat 32.3, SaturatedFat 4.4, Sodium 487.6, Carbohydrate 44.5, Fiber 9.8, Sugar 3.8, Protein 10.4

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