At our summer home in Tahoe, we seem to have a lot of last minute visitors. Which means I am often scrambling to put together a quick appetizer for the cocktail hour.
One item I always seem to have on hand is carrots. I buy them at the farmers’ market in Truckee and they are simply delicious raw. But, in this recipe we are steaming them and adding some key spices: cumin and Aleppo pepper. Of course, if you do not have Aleppo pepper on hand, red chili flakes make an easy substitute.
You will need to steam the carrots and then process them in a food processor or blender. Also, a spice grinder or old coffee grinder is useful for grinding the cumin and caraway seeds. It’s easy and delicious and incredibly nutritious.
•1.5 pounds carrots, peeled and sliced
•1/2 teaspoon cumin seeds, toasted and ground
•3/4 teaspoon caraway seeds, ground
•1/2 teaspoon Aleppo pepper
•3-4 tablespoons extra virgin olive oil
•1/2 tablespoon lemon juice
•Kosher salt to taste
•Pita chips, chopped veggies etc.
Take peeled and sliced carrots and place them in a steamer tray in a large pot and add just enough water. Bring water to a gentle boil and steam carrots for 10-15 minutes. Once the carrots are soft, remove steamer from pot. Place carrots, spices, lemon juice and a good pinch of salt in the food processor. Process well and then pour in olive oil while the machine is running. You may have to remove the lid and push the carrots around and process again to achieve a smooth but still somewhat chunky consistency. Taste and add salt or more lemon juice if necessary.
Serve with homemade pita chips, crackers or raw vegetables – red bell pepper, cucumber or celery. Get your cocktail and you are ready!