Recipe: Harissa Carrot Dip
Harissa and carrots work together delightfully in this warm and brightly flavored dip.
- 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
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.)
Serve topped with chopped, toasted walnuts, and grated carrots.