Harissa Carrot Dip Recipe
YIELD
2 cups
TIME
Active Prep: 10 min
Cook: 20 min
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
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DIRECTIONS
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.)
SERVING SUGGESTIONS
Serve topped with chopped, toasted walnuts, and grated carrots.
THANKS TO
Matt Wallington
NUTRITION
Matt Wallington
NUTRITION
Gluten-Free
Sweetener-Free
Vegetarian
