Carrot harissa hummus

Delicious and very different. Well worth making. Thank you to Aida Mollenkamp for this recipe.

2 cups chicken or vegetable broth
1 lb carrots, roughly chopped and ends discarded
2 medium cloves garlic cloves, peeled
1 15 oz can garbanzo beans, drained (chick peas)
4 tbsp extra virgin olive oil
3 tbsp tahini or almond butter
3 to 4 tbsp harissa paste
4 to 5 large ice cubes
2 tbsp freshly squeezed lemon juice
1 tbsp runny honey
Kosher salt and pepper

Heat the broth in a small saucepan over high heat and bring to the boil.
Add the carrots and garlic, reduce to medium and cook until very tender, about 10 minutes.
Remove from the stove and cool slightly.

Combine the carrots and 1 1/2 cups of the cooking liquid with the chick peas and garlic in a food processor fitted with a blade.
Process until the mixture is very smooth.

Add olive oil, tahini or almond butter and ice cubes and pulse until the mixture is very smooth.
* Regarding the Harissa paste, this amount makes a fairly spicy hummus, so you might want to start with 1 tbsp and taste it to make sure you can handle the heat.

Pulse in 3 tbsp of the Harissa, (or 1 tbsp to start with if you’re not sure of the spiciness) lemon juice and honey and season well with salt. Taste and adjust the seasoning, adding more salt, honey or Harissa as desired.

Place in the refrigerator to let the hummus cool off before using, at least 1 to 1 1/2 hours.

* The hummus can be made up to 4 days ahead of time – store it refrigerated in an airtight container until ready to use.

Braised eggs with ground lamb, tahini and sumac

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A gem from Yotam Ottolenghi…

Serves 2 as a substantial meal on it’s own

3 x oven roasted tomatoes or 1 cup fresh cherry tomatoes
olive oil
1 large leek, halved lengthwise, then thinly sliced crosswise
4 x cloves garlic, thinly sliced
3/4 lb ground lamb
2 tsp sumac
1 tsp cumin
1 tsp za’atar
salt and black pepper
2 x generous handfuls roasted pistachios, roughly chopped
1 tbsp harissa paste (store bought is fine)
1/2 preserved lemon, flesh discarded & skin finely diced
1 cup chicken stock
4 x extra large free range eggs

Yoghurt sauce

1/2 cup Greek yoghurt
1 tbsp tahini
juice of half lemon
1 tbsp water
pinch sea salt

To finish
1 tbsp green harissa or a handful fresh cilantro, coarsely chopped

If using cherry tomatoes, heat a small , cast iron grill pan over high heat until very hot. Add the tomatoes and cook over high heat for about 4 to 5  minutes until starting to blacken on the outside. Remove from the heat and set aside.

Heat a generous slosh of olive oil in a heavy based frying pan over medium heat.
Add the sliced leeks and garlic to the pan and saute, stirring occasionally, until beginning to soften and turn slightly golden.
Add the lamb to the pan, increase the heat slightly, and cook for a further 5 minutes or so until the lamb is browned.
Add the sumac, cumin, za’atar, pinch of flaky sea salt and freshly ground black pepper.
Stir to make sure everything is well coated with all the seasonings and cook for a further minutes.
Remove from the heat and stir in the chopped pistachios, harissa paste and preserved lemon.
This dish could be prepared ahead up to this point.

Return the pan to the heat, adding the tomatoes and chicken stock.
Bring to a boil.
Reduce the heat to low, make 4 small wells in the mixture and break an egg into each well.
Cover the pan, and continue to cook over low heat until the egg whites are set but the yolk is still runny – about 5 minutes.

While the eggs are cooking, make the yoghurt sauce by mixing all the ingredients together and whisking until smooth.
The mixture should be quite thick, but thin with a little more water if it’s too thick.

Once the eggs are cooked, remove the pan from the heat, dot dollops of the yoghurt sauce over the top, sprinkle over a little sumac and finish with a drizzle of green harissa or a sprinkling of fresh cilantro sprigs

Serve immediately