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This Harissa Carrot Dip is an appetizer I cannot get enough of! Spiced and roasted carrots are combined with harissa, tahini, and citrus to make this beautiful dip that is perfect for the next time you host.
On our summer trip to Kauai, we made a few visits to the 1Hotel at Hanalei Bay. At one of our dinners, I tried their carrot dip and it was love at first bite. I knew I needed to recreate it in my kitchen! It’s so delicious with warm pita or fresh-cut veggies and truly perfect whenever you are hosting, no matter the season. Instead of making homemade hummus, give this delicious appetizer a try for a change!
Harissa Carrot Dip Ingredients:
- Large Carrots
- Large Shallot
- Extra Virgin Olive Oil
- Kosher Salt, Flaky Salt, and Black Pepper
- Smoked Paprika
- Cumin Seeds
- Garlic
- Harissa: Mild or Spicy
- Fresh Lime Juice
- Fresh Lemon Juice
- Tahini
- Fresh Dill
- Black Sesame Seeds
- Warm Pita Bread or Fresh-Cut Veggies
Harissa Carrot Dip Step-by-Step:
Step One: preheat the oven
To start, preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Step Two: Roast the Carrots
Place the carrots on the prepared baking sheet along with the shallot, olive oil, salt, pepper, smoked paprika, and cumin seeds. Toss until the carrots are well coated then spread into a single layer. Bake until the carrots are fork-tender, 30 to 35 minutes.
Step Three: Blend the Carrots Until Smooth
Once the carrots are tender, immediately transfer them to a food processor or high-speed blender along with additional olive oil, garlic, harissa, lime juice, lemon juice, and tahini. Carefully blend until very smooth. This will take about 3 minutes! Be sure to scrap down the carrots on the sides of the blender as well.
Step Four: Serve and Enjoy!
To serve, transfer the dip to a serving bowl and drizzle the top with a touch more extra virgin olive oil. Sprinkle with the dill, black sesame seeds, and flaky salt. Serve warm with fresh-cut veggies and/or warm pita bread.
Recipe FAQs:
If you use a gluten-free harissa, yes! While most are gluten-free, be sure to check your labels to ensure your harissa is gluten-free. I like Mina brand!
I like serving this with warm pita and fresh-cut veggies so guests can enjoy however they prefer.
I hope y’all love this Harissa Carrot Dip as much as I do! Comment below once you try it!
For more Dip Recipes:
Spicy Lamb and Eggplant Labneh
Harissa Carrot Dip
Ingredients
- 6 large carrots, scrubbed and cut into 1-inch pieces
- 1 large shallot, quartered
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 2 garlic cloves
- 1 tablespoon harissa (mild or spicy)
- 4 tablespoons lime juice, about 2 limes
- 2 tablespoons lemon juice, about 1 lemon
- 1 tablespoons tahini
For Serving:
- 1 tablespoons chopped fresh dill fronds
- 2 teaspoons black sesame seeds
- flakey salt
- warm pita bread or fresh cut veggies
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet along with the shallot, 2 tablespoons of olive oil, salt, pepper, smoked paprika, and cumin seeds. Toss until very well combined and spread into a single layer. Transfer to the oven and bake until the carrots are fork-tender, 30 to 35 minutes.
- When the carrots are tender, immediately transfer them to a food processor or high-speed blender with the remaining 2 tablespoons of olive oil, garlic, harissa, lime juice, lemon juice, and tahini. Carefully blend, scraping down the sides in between blending, until very smooth. It takes 2 to 3 minutes to become very smooth.
- Transfer the carrot mixture to a bowl and drizzle the top with a touch more extra virgin olive oil. Sprinkle with the dill, black sesame seeds, and flakey salt. Serve warm with fresh-cut veggies and/or warm pita bread.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Has absolutely become a staple. I am dairy free and try to stay away from beans. This is so much better than hummus and has such a unique flavor of spices. I love the kick that it has! The sea salt on top is sooo good. I have made it easily 10 times now for so many different events. I serve it with naan and veggies!
Can you use harissa seasoning instead of paste?
If you cannot get harissa paste, I’d recommend adding another tablespoon of tahini and 1/2 to 1 tablespoon of harissa seasoning to taste!
Alex,
This appetizer has such a rich flavor from the roasted carrot and shallot. I brought this to a holiday party and it was a nice change from all of the cheese and creamy dips. Everyone loved it!
Thank you for recreating this dish
So great to hear! Glad this recipe was a hit.
Making this for a party next week! If I make it the night before, would you warm it up before serving it?
Yes! It does not have to be super hot but can warm in the oven for a bit before serving.325F for 10-15 should be more than enough!
Awesome – thanks so much!! ❤️
Yummm this is such a winner! The flavors are awesome. The perfect Thanksgiving app! Will make this one again and again.
So tasty! Surprisingly easy to make yet sophisticated tasting! The recipe popped into my inbox and I had all the ingredients on hand so decided to try it. So glad I did. Thank you, Alex!
glad it was a hit!!! Thanks for sharing, Kaci!
How far in advance can I make this dip? I’m hoping to include in our thanksgiving appetizer spread!
you can make 2 to 3 days in advance!
I cannot begin to describe how much I love this recipe. Sadly, my harissa went bad and I had to sub for chili oil but, it was still so good. My husband and I enjoy many recipes from DD but, this has been one of our favorites.
So glad you love it!