ROASTED CARROT, HARISSA & PEANUT DIP
This bean-less dip is a great alternative to traditional hummus. Delicious with crackers, crispy pita or crunchy veggies.
INGREDIENTS
Makes a little over 2 cups
- 650 g. carrots (about 4-5 large carrots)
- 1 + 2 tbsp olive oil, plus more to garnish
- Sea salt and freshly ground black pepper
- 3 tbsp lemon juice
- 1 garlic clove, peeled and chopped
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- A pinch of ground cinnamon
- 1-2 tsp harissa (chili paste), or more to taste - *see note below
- ¼ cup packed fresh parsley leaves, plus more to garnish
- 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.
INSTRUCTIONS
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
- Scrub the carrots well, trim the ends, and slice into ¼-inch thick rounds. Spread them out on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25–35 minutes, stirring once or twice, until the carrots are golden and tender when pierced with a knife. Remove from the oven and let cool slightly.
- Transfer the roasted carrots to a food processor (or blender for a smoother texture). Add the Peanut Butter Sea Salt, lemon juice, garlic, cumin, coriander, cinnamon, harissa (start with ½ teaspoon and adjust to taste), parsley, and ½ teaspoon of sea salt. Blend until a smooth purée forms.
- With the motor running, slowly drizzle in the remaining 2 tablespoons of olive oil and ¼ cup of cold water. Blend until creamy.
- Taste and adjust with more lemon juice, harissa, or salt as needed. If the dip is too thick, add water 1 tablespoon at a time and blend again until you reach a hummus-like consistency.
- Spoon the dip into a bowl or serving dish. Drizzle with olive oil and top with fresh parsley and toasted peanuts or almonds, if desired. Serve with crackers, grilled pita, or your favourite raw veggies.
