This spread can be made with pretty much any kind of beans you’d like to use, and is nice with herbs blended in too. We love it with roasted vegetables, spread on crackers, or (a personal favorite) on toast with sautéed mushrooms on top! Add a bed of greens (like arugula or sautéed kale or raab) to the dish to make it a little heartier.
For the White Bean Spread (makes about 2 cups)
¼ cup extra-virgin olive oil
2 cloves garlic, peeled and roughly chopped
A pinch red pepper flakes (optional)
1 ½ cups cooked white beans (or a 15 ounce can of white beans)
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3 tablespoons tahini
3 tablespoons water
1 tablespoon chopped preserved lemon (optional)
In a blender or bowl of a food processor, combine olive oil, garlic, red pepper flakes, and a big pinch of salt, and blend until relatively smooth. Scrape down the sides of the bowl, and add your beans, lemon juice, vinegar, and preserved lemon (if using). Blend again until smooth, scraping sides as needed. Add tahini and with the machine running, slowly stream in the water. Season to taste with salt and lemon juice.
For the Harissa Roasted Carrots
1 bunch carrots, cleaned
2 shallots or 1 medium onion, sliced ¼” thin
1 tablespoon olive oil
2 teaspoons - 1 tablespoon harissa (see note)
Soft herb of your choice (mint, parsley, cilantro, etc.)
Dukkah or toasted nut/seed of your choice (like pistachios or pumpkin seeds)
½ lemon, for finishing
Preheat your oven to 435º F, and line a baking sheet with parchment paper.
Cut carrots lengthwise in half or in quarters, depending on their size, and toss with the shallots/onions, olive oil, harissa, and a hearty pinch or two of salt in a large bowl. Spread out onto your prepared baking sheet, and bake for 25-30 minutes, tossing halfway through, or until carrots are tender and browning on their edges.
To serve, smear a plate with white bean spread and arrange the carrots on top. Garnish with herbs, dukkah/toasted nuts or seeds, a sprinkle of flaky salt, and a squeeze of lemon. Enjoy!
Note: Either a thinner harissa or a harissa paste will work here. If using a concentrated paste, reduce to 2 teaspoons and whisk together with the olive oil in the bowl before adding the carrots.