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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.