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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

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Savory Spice Shop Ingredients
Harissa Spice Mix 1 oz bag $3.45

Nutrition

Gluten-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free
Vegetarian

Items in this Recipe

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"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."
-Jim P. of Allentown, PA

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