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

Make This Recipe!

Make this recipe how many times?
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

Have a Savory Spice recipe you would like to share?


“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
-Jessie B. of Aurora, CO

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?