Spreading Delicious Recipes Around For The Holidays with Leslie of Southern Flair

Leslie Presnell is has Southern Flair Blog her blog is a Louisiana fashion & lifestyle blog based out of Baton Rouge! We collaborated to create go-to-party dishes that were simple, seasonal and delicious. We are going to bring you several recipes over the coming weeks and our first one is Roasted Carrot Hummus served with Roasted Fingerling Potatoes or a few cut veggies also work.

I wanted a recipe that was doable and had a fall flavor to it and I know Leslie will be able to pull this off at the next party she goes to.

Roasting the carrots with Moroccan Spice Blend gives it the punch we are looking for in the hummus.

I like the Moroccan Spice Blend from Red Stick Spice Co. in Baton Rouge. You can make your own.

Moroccan Spice Blend:

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Blend together in a bowl.

Once the carrots are roasted, then everything goes into the food processor.

First, process the chick peas until powdery clumps form, about 1 minute. Scrape down the sides of the bowl and process until an even consistency is reached.

Add carrots, tahini, lemon juice, garlic and salt. Process until smooth.

With the food processor running, add water, 1 Tbl at a time until mixture is very smooth, light and creamy. Taste and adjust with salt. Add more lemon juice if needed.

With the food processor running, add water, 1 Tbl at a time until mixture is very smooth, light and creamy. Taste and adjust with salt. Add more lemon juice if needed.

You can serve this dish with traditional Naan bread and veggies, but we also wanted to use roasted fingerling potatoes for dipping.

Cut them in half and place on a sheet pan. Drizzle potatoes with olive oil and salt for a good coating. We also added Red Stick Spice’s Zhug spice blend, which is a Yemen spice blend with similar spices as the moroccan blend.

Add these potatoes to your 375 degree oven and cook about 25 minutes.

To plate, piled on hummus onto the platter. We topped with paprika and another drizzle of olive oil. You can also add pickled onions and feta. Add your veggies that you’ll use to scoop. When you take to the party, you’ll already have it plated.

It’s gorgeous and delicious — perfect to bring to a party!