Harissa Carrot Dip
There’s an unspoken rule in my neighborhood, which is: If invited to happy hour, bring an appetizer. Maybe this is common practice. Maybe I just don’t leave my neighborhood often enough to know the norm. But I do know that when that invitation comes, you need not even ask, “What can I bring?” you just walk up to the front door, platter in hand.
Now this should not be seen as an intimidating ritual. There is no judgement. Your contribution can be packaged hummus and a bag of Stacy’s pita chips. And on the occasion that you just can’t get it together, rest assured that there will be more than enough to nibble. But, if you enjoy a bit of positive feedback, had a rough week and are looking for love or just feeling ambitious, taking that extra step will most certainly get you noticed. And this is the case, each and every time my friend Kristin brings Harissa Carrot Dip from The Defined Dish.
This dip happens to be as healthy as it is delicious–unless you do as Kristin does and serve it with the crave-worthy, extra-crunchy Cava pita chips. Speaking of Cava, if you happen to live in a location where their products are sold at a local supermarket or Whole Foods, use their harissa in this recipe, it really is the best. And while you’re at it pick up their delicious tzatziki and the Crazy Feta, unless you want to make my version here on Sly Rooster.
Back to this Harissa Carrot Dip, roasting the carrots draws out their rich, earthy sweetness. This, combined with some exotic spices and balanced by citrus, makes this dish pop. It’s one of those dips that keeps you coming back for more because it manages to make mundane carrots, intriguingly unfamiliar. I encourage you to give it a try as soon as possible and bonus points if you are able to make it look as beautiful as Kristin has in the photo below. Enjoy!
Harissa Carrot Dip
Ingredients
- 6 large carrots, scrubbed and cut into 1-inch pieces
- 1 large shallot, peeled and quartered
- 4 Tbls olive oil divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 2 cloves garlic
- 1 Tbls harissa I prefer Cava brand
- 4 Tbls lime juice about 2 limes
- 2 Tbls lemon juice about 1 lemon
- 1 Tbls tahini
For Serving
- 1 Tbls chopped fresh dill fronds
- 2 tsp black or white sesame seeds
- flakey salt
- warm pita bread, pita chips or fresh cut veggies
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet along with the shallot, 2 tablespoons of olive oil, salt, pepper, smoked paprika, and cumin seeds. Toss until very well combined and spread into a single layer. Transfer to the oven and bake until the carrots are fork-tender, 30 to 35 minutes.
- When the carrots are tender, immediately transfer them to a food processor or high-speed blender with the remaining 2 tablespoons of olive oil, garlic, harissa, lime juice, lemon juice, and tahini. Carefully blend, scraping down the sides in between blending, until very smooth. It takes 2 to 3 minutes to become very smooth.
- Transfer the carrot mixture to a bowl and drizzle the top with a touch more extra virgin olive oil. Sprinkle with the dill, black sesame seeds, and flakey salt. Serve warm with fresh-cut veggies and/or warm pita bread or pita chips.
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May 5, 2025 @ 10:48 am
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