“Flavor is deeply personal—it’s tied to memory, upbringing, and experience. For some, boldness comes in the form of intense heat, while for others, it might be a deep umami richness. Our goal as chefs is to bridge those gaps—introducing new flavors in ways that excite rather than intimidate.” —Chef Cody Abrams recipe LENTIL CARROT
HARISSA HUMMUS SERVED WITH PITA Recipe courtesy Chef Jenny Bast, Catering Creations Photo courtesy Dana Gibbons Photography/AGNYC Productions Inc. Yield: 1 quart ingredients for harissa 14 ea dried New Mexico or Guajillo chiles 18 oz (~6 ea) roasted red peppers (jarred is fine) 2 ea chipotles in adobo 4 T tomato paste 8 cloves garlic 2 tsp caraway seed, toasted and ground 4 tsp coriander, ground 4 tsp cumin, ground 3 tsp paprika, smoked (if you don’t have smoked paprika, add ⅛ tsp liquid smoke) ½ tsp cayenne pepper 1 T salt and pepper 8 T sugar 4 T lemon juice 4 T olive oil or canola oil method 1. Remove stems and seeds from dried chiles. Place in pot and add water to cover. Boil until chiles are soft. Drain but save the liquid. 2. Combine all chiles with the remaining ingredients except the oil in a blender.* Add in oil slowly while blending. Use some of the remaining chile liquid to create a smoother consistency. Taste and adjust accordingly. Portion in deli containers and freeze until needed. *Note: You can use a food processor for this, but it’s not quite as smooth.
ingredients for lentil carrot harissa hummus 4 cups carrots, peeled and chopped into 2" pieces 1 cup red lentils ½ cup white beans 1 cup oil ½ cup harissa ¼ cup honey 1 T salt and pepper To garnish: crispy lentils, crispy chickpeas, cilantro, etc. method In a medium pot, boil carrots for 30-40 minutes until very soft. In another pot, cook lentils (overcooking is ideal since it leads to a smoother texture). Once the cooked carrots and lentils are cool, add to a blender or food processor with remaining ingredients. Blend until completely smooth, adding oil or water if necessary.
CATERSOURCE ■ SUMMER 2025
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