Name: Instant Pot Meze Plate with Hummus, Spiced Carrots, and Arugula
Total time: 40 min
Ingredients: 2 pounds carrots , peeled; ½ cup chicken or vegetable broth; 3 tablespoons recipe , divided; ½ teaspoon table salt; 2 ounces (2 cups) baby arugula; 1 tablespoon extra-virgin olive oil; 2 teaspoons lemon juice; 1½ cups recipe; ½ cup recipe; 2 tablespoons roasted pepitas

Why This Recipe Works

To make sure the carrots cooked evenly, we cut them into 3-inch lengths and then halved the thicker pieces lengthwise so that they all were of similar size. Our smooth Hummus (page 13) was the perfect base for our spiced carrots and lightly dressed arugula, Quick Pickled Onions brought bright color and acidity, and pepitas added a pleasing crunch. We like to use our homemade Harissa, but you can substitute store-bought harissa, though spiciness among different brands can vary greatly. Our simple homemade Hummus really makes a difference here; however, 1½ cups of any store-bought variety will work.

Before You Begin

Serve with pita.

Instructions

Cut carrots into 3-inch lengths. Leave thin pieces whole and halve larger pieces lengthwise. Combine carrots, broth, 1 tablespoon Harissa, and salt in Instant Pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you; drain carrots.

Gently toss arugula with oil and lemon juice in bowl. Season with salt and pepper to taste. Spread portion of Hummus over bottom of individual serving plates. Using slotted spoon, arrange carrots on top and drizzle with remaining 2 tablespoons Harissa. Top with arugula, pickled onions, and pepitas. Serve.