ROASTED CARROT, HARISSA & CHIPOTLE PEANUT DIP
This bean-less dip is a great alternative to traditional hummus. Delicious with crackers, crispy pita or crunchy veggies.
Makes a little over 2 cups
- Optional: chopped toasted peanuts or almonds, to garnish
*Note : Harissa is a hot and smoky chili pepper paste native to the Middle-East. There are many varieties of harissa on the market and their spice level vary greatly. Some of them can be very spicy so we suggest starting with about ½ teaspoon and adding more as needed. If your harissa is mild, you might have to use up to a couple tablespoons. If you don’t have harissa, you can replace it with a spicy sauce (such as sambal oelek or sriracha) or chili powder.
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicon mat.
- Scrub the carrots well, trim the ends and slice into 1/4-thick rounds. Place on the baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven until the carrots are golden and tender when pierced with a knife, stirring once or twice, about 25-35 minutes total. Remove from the oven and let cool.
- Transfer the roasted carrots to a food processor (or blender for a smoother texture). Add the Peanut Maple Chipotle Butter, lemon juice, garlic, cumin, coriander, cinnamon, harissa (see note above: start with ½ teaspoon and add more as needed) parsley, and ½ teaspoon of sea salt. Blend into a puree, then with the machine running, drizzle in the remaining two tablespoons of olive oil with ¼ cup cold water.
- Taste and adjust seasoning by adding more salt, lemon juice or harissa until the flavours are well balanced. Blend again, and add more water if needed, one tablespoon at a time until you reach the consistency of a hummus.
- Transfer the dip into a serving bowl or plate. Drizzle with more olive oil and garnish with more fresh parsley and toasted peanuts or almonds if desired. Serve with crackers, grilled pita, or your favourite crudités.