Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Harissa Carrot Dip

Yields: 2 cups
Make this recipe how many times?
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

"I just wanted to tell you how delighted I was with your super-speedy shipping and your very nice handwritten note! With this kind of service and your amazing selection of yummy goodies, you've got a customer for life!"

-Susan S. of Newbury Park, CA

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.