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


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
Gluten-Free
Sweetener-Free
Vegetarian



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