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Test Kitchen Approved

Harissa Carrot Dip

Recipe By Matt Wallington


1 cup

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Matt Wallington

Harissa and carrots work together delightfully in this warm and brightly flavored dip.

Serving Suggestions

Serve topped with chopped, toasted walnuts, and grated carrots.


1.5 lbs. carrots

3 garlic cloves, minced

2 Tbsp. lemon juice

¼ cups plain Greek yogurt (optional)*

3 Tbsp. olive oil

pinch of sea salt

Savory Spice ingredients in this recipe

  • Harissa Spice Mix Powder

    Harissa paste is a popular condiment in North Africa, especially Tunisia. We make a powder version of this blend that, when mixed with equal parts ...

    View full details


Peel and slice carrots into 1/4-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.)