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Harissa Carrot Dip

Yields: 2 cups
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Savory Spice Shop Ingredients
Harissa Spice Mix 1 oz bag $2.95

Ingredients:

  • 1 1/2 lbs. carrots
  • 3 garlic cloves, minced
  • 2 Tbsp. Harissa Spice Mix
  • 2 Tbsp. lemon juice
  • 1/4 cup plain Greek yogurt (optional)*
  • 3 Tbsp. olive oil
  • pinch of sea salt

Directions:

Peel and slice carrots into ¼-inch disks, then boil for 15 to 20 min. until tender, drain and cool. Place cooled carrots, garlic and Harissa in a food processor and process until well blended. Add lemon juice, yogurt (if using) and 1 Tbsp. of olive oil at a time and process until smooth. (*Note: Greek yogurt will add volume and cool down the spiciness of the dip. Omit for a spicy vegan version.)

Serving Suggestions:

Serve topped with chopped, toasted walnuts. Serve topped with grated carrots. Make a trio of veggie-based dips by serving alongside our Napa "Pickled" Beet Dip and Wasabi Edamame Dip.

Yields:

2 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Harissa Carrot Dip

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

Harissa Carrot Dip


Yields: 2 cups

Ingredients:

  • 1 1/2 lbs. carrots
  • 3 garlic cloves, minced
  • 2 Tbsp. Harissa Spice Mix
  • 2 Tbsp. lemon juice
  • 1/4 cup plain Greek yogurt (optional)*
  • 3 Tbsp. olive oil
  • pinch of sea salt

Directions:

Peel and slice carrots into ¼-inch disks, then boil for 15 to 20 min. until tender, drain and cool. Place cooled carrots, garlic and Harissa in a food processor and process until well blended. Add lemon juice, yogurt (if using) and 1 Tbsp. of olive oil at a time and process until smooth. (*Note: Greek yogurt will add volume and cool down the spiciness of the dip. Omit for a spicy vegan version.)

Serving Suggestions:

Serve topped with chopped, toasted walnuts. Serve topped with grated carrots. Make a trio of veggie-based dips by serving alongside our Napa "Pickled" Beet Dip and Wasabi Edamame Dip.

Yields:

2 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.