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+ servings
Small bowl of Harissa Carrot Dip with pita and veggies surrounding it.
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5 from 8 votes

Harissa Carrot Dip

Dairy-Free, Vegetaran, Gluten-Free (See Note)
Total Time45 minutes
Servings: 6 to 8


  • 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


  • 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!