Carrot Hummus with Preserved Lemon & Pecan Dukkah

Yield: Makes 2 cups

Chef: Chef Brian Streeter

Carrot Hummus with Preserved Lemon & Pecan Dukkah


  • 12 ounces carrots, peeled, ½-inch dice
  • 4 T. tahini paste
  • 4 T. lemon juice
  • 4 T. extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tsp. salt
  • ¾ tsp. cumin, ground
  • pinch Cayenne pepper
  • ¼ c. pecans
  • 1 T. sesame seeds
  • 1 T. coriander seed
  • 1/2 T. cumin seed
  • ½ tsp.Kosher salt
  • Freshly ground black pepper
  • 1 preserved lemon, rind julienned
  • 1 tsp. fresh mint leaves, chopped
  • 2 T. Extra virgin olive oil


Blanch the carrots in salted boiling water for 3 to 4 minutes until tender. Remove the carrots from the water and place in a large bowl of iced water. Once cool, place the carrots on a towel to dry. To make the hummus, place the carrots, tahini, lemon juice, olive oil, garlic, salt, cumin and cayenne in the work bowl of a food processor or blender, puree until smooth. Reserve.

To make the dukkah mixture, preheat the oven to 375ºF. Place the pecans on a pie tin and toast in the oven until the nuts begin to darken, about 8-10 minutes. Roughly chop on a cutting board and set aside. Toast the sesame seeds in a hot skillet over high heat for a minute or two, stirring constantly to evenly brown. Remove from the skillet and set side. Place the coriander and cumin in the skillet and toast for a minute or two until fragrant and starting to darken. Pulse in spice mill until coarsely ground. Add the hazelnuts and pulse once or twice to incorporate. Place in a small bowl and stir in the sesame seeds, salt and freshly ground black pepper.

To serve, spoon the carrot hummus into individual servings. Top with a little of the dukkah, a few slices of the julienned preserved lemon, chopped mint and a drizzle of olive oil. Serve with croutons.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.