6large carrots,scrubbed and cut into 1-inch pieces
4tablespoonsextra virgin olive oil,divided
1tablespoonharissa(mild or spicy)
4tablespoonslime juice,about 2 limes
2tablespoonslemon juice,about 1 lemon
1tablespoonschopped fresh dill fronds
2teaspoonsblack sesame seeds
warm pita bread or fresh cut veggies
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.
Harissa Note: While most are gluten-free, be sure to check your labels to ensure your harissa is gluten-free. I like Mina brand!