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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!
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
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.
This is amazing! Can this be freezed?
I’ve honestly never tried freezing this one, but I don’t see why it wouldn’t freeze well! I think this would work just fine to freeze it, since it’s mostly just roasted veggies blended! 🙂