Roasted Carrots and Cumin Spread

Carrots, lemon juice, garlic, olive oil, cumin, water, salt and pepper.

While the origin of any type of spread is up for debate, one thing is for certain, each tasty ingredient provides a clue as to where the dish is from. It is well known, for instance, that for hundreds of years the Egyptian culture relished this form of cuisine. Concurrently, the Greeks and their venerable tzatziki are equally bound. And guacamole, that creamy delicacy, was birthed when the the Aztecs began crushing their native avocado. The Mediterranean world is infamous for their numerous spreads including: hummus, baba ganoush, and many others. The United States provided a “modern” contribution to the trend in the 1940s with the introduction of the potato chip, which served to literally “scoop” all variety of spreads. We also put our unique spin on the spread: our well-known “dip” which doubles as an ice-breaker at social gatherings and meals.

For a comfort-style preparation, warm up in a sauté pan over low heat or microwave on a low
setting. For refreshment on a hot day, serve cold. Both work wonderfully!

We love this particular spread on toasted bread. It also doubles as a dip, which we use frequently with homemade fries or the aforementioned potato chips, and of course we include crudité in this lineup. It’s also fabulous when paired with an entree such as pasta, grilled fish or any poultry or meat of your choosing. Further, just a tablespoon in your salad dressing completely changes the scenario. If you have some fresh Burrata or quiche, spread this spread on top and experience an entirely different culinary journey. Its versatility is impressive!

We recommend your choice of a cold Sauvignon blanc or a bottle of your favorite Champagne. And we’ve been known to enjoy a great beer with all of the options outlined above!