This simple and bold spread has an Indian-ish feel - almost like a yogurtless raita (talk about an oxymoron) - thanks to the presence of toasted whole mustard and cumin seeds. On pita chips or toasts, it’s excellent party or snack food, but I also like to use it for sandwiches. A thick smear between slices of dark bread and topped with some sprouts makes a great and healthy vegetarian lunch. The recipe is mostly unadulterated from the original in Gourmet magazine, since I think the spice balance is pretty good as is. Sometimes I do like to add a touch more cayenne for some heat, since the spread is not spicy-hot at all.
This has been my sustenance today, as I’ve planned to spend part of this weekend experimenting with a few candy recipes for gift-giving…the results of which, for good or ill, should be posted tomorrow. As one of those people who can be a bit leery about candy-making, I’m hoping that a combo of luck, diligence, and the motivating power of cheesy 80s music will get me through.
Spiced Carrot Spread
Adapted from Gourmet magazine
1 tablespoon sesame seeds
1/2 tablespoon yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 cup water
1 lb carrots, thinly sliced
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
2 tablespoons olive oil
Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
Purée mixture in a food processor or with an immersion blender until smooth. Serve warm or at room temperature.
