Roasted Carrot & Harissa Dip

A vibrant, smoky spread that’s perfect for showcasing carrots! Bright, smoky, and a bit spicy, this dip turns humble carrots into a showstopper. Serve with sourdough pretzel bites, veggie sticks, baguettes, pita or tortilla chips.

Ingredients

• 4 large carrots, peeled and chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 tsp harissa paste (for spiciness) or tomato paste (for less spicy version) (adjust to taste)
• 1 clove garlic, minced
• 1 tbsp lemon juice
• ¼ cup tahini or Greek yogurt (optional for creaminess)
• Salt to taste
• Fresh herbs (parsley or mint) for garnish

Instructions

1. Roast the carrots: Preheat oven to 400°F. Toss chopped carrots with olive oil, cumin, paprika, and a pinch of salt. Roast for 25–30 minutes until soft and caramelized.
2. Blend: In a food processor, combine roasted carrots, harissa, garlic, lemon juice, and tahini/yogurt if using. Blend until smooth. Add water or olive oil to adjust consistency.
3. Taste & tweak: Add more lemon, salt, or harissa to balance heat and brightness.
4. Serve: Spoon into a bowl, drizzle with olive oil, and sprinkle with fresh herbs.