Mashed carrots with harissa, cumin, and a generous pour of oil. Tunisian comfort food that works warm or cold. It's basically the carrot version of hummus, and just as addictive.
Ingredients
- 4 large carrots, peeled and sliced
- 1 tablespoon lemon juice
- 1–2 teaspoons harissa (adjust to heat preference)
- 2 tablespoons Selma EVOO
- 1 garlic clove, finely grated
- 1/4 teaspoon ground cumin
- Salt to taste
- Optional toppings: chopped parsley, sliced olives, hard-boiled egg wedges
Directions
- Boil 4 sliced carrots in salted water until very soft, about 12–15 minutes. Drain well.
- In a bowl, mash the warm carrots with 2 tablespoons Selma EVOO, 1 tablespoon lemon juice, 1–2 teaspoons harissa, 1 grated garlic clove, 1/4 teaspoon cumin, and a pinch of salt.
- Taste and adjust heat, salt, or lemon as needed.
- Serve warm or at room temperature, topped with parsley, olives, or egg wedges if you want it more traditional.
