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.)

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.


2 cups

Thanks To

Matt Wallington

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Savory Spice Shop Ingredients
Harissa Spice Mix 1 oz bag $3.45



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Customer Reviews ( Add a Review )

4 stars 5/21/17 Joe in N Calif
A correction to my review. I used a little over a pound and a half of carrots, not half a pound. Also, I'm thinking that using the Pearl St. Plank Rub for half of the Marissa might be an interesting variation.
4 stars 5/21/17 Joe in N Calif
Very nice. Very smooth. I followed the recipe (well, a little over half a pound of carrots and didn't measure the lemon juice, just eyeballed it from half a lemon). The Harissa packs a good punch. If you don't handle heat well, cut it back to one TBS and work up from there. I added a little extra yogurt to help tame it a bit. This would be killer as a spread on burgers, or a sauce for gyros or shrimp. Be a nice dip for falafel, chips of any sort, veggies of any sort. My wife suggested it as a mix-in for mashed potatoes, which made me suggest for mashed cauliflower. It would be a great punch up for soups, stews, even chili. A great all around spread/dip/sauce. The only thing that kept me from giving it 5 stars was it was just a touch too spicy for us, and that is all a matter of taste. 15 years ago I would likely have put in half again as much of the Harissa. Call it more a 4.5 (from the East German judge) than a 4.0. OOOoooo.......mix it into a Bloody Mary!
Test Kitchen Response: Wow, thanks so much for the recipe tips and for all the other suggestions for how to use the dip. Harissa is definitely one of our hotter spices, so it's a great tip to use a little less and add more for desired heat level.