Zanahorias especiadas con feta batido ahumado

Ingredientes

• 2 pounds carrots (peeled)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon whole cumin seed
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• Kosher salt
• 1/2 pound feta cheese
• 2 roasted red bell peppers (homemade or from a jar (see note))
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper
• 1/2 teaspoon smoked paprika
• Kosher salt to taste

Preparación

1. 1

   --- Roast the carrots ---

2. 2

   Preheat oven to 425 (220C) degrees.

3. 3

   Arrange the carrots on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the cumin, red pepper, black pepper and 1 teaspoon kosher salt. Roll the carrots around to coat with oil and spices.

4. 4

   Roast the carrots until they're tender when pierced with a skewer or point of a knife, 25-35 minutes depending on their size.

5. 5

   --- Make the whipped feta: ---

6. 6

   Put all the ingredients in a food processor and process until smooth and creamy. Transfer to a bowl.

7. 7

   Serve the carrots on a platter or board with the dip alongside, or on individual plates with a big spoonful of dip on each.