Carrot and Harissa Dip
A vibrant, creamy North African-inspired dip combining roasted carrots, spicy harissa, and nutty tahini. Balanced with bright lemon juice and fresh garlic, it's perfect for spreading, dipping, or serving alongside grilled vegetables and flatbread.
- Prep
- 18 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 3 min
- Makes
- About 2 cups (16 oz)
Steps
Before you start
- Preheat your oven to 400°F (200°C).
- Have all ingredients measured and ready before you start.
Prepare the carrots
- Trim the ends from 1.5 lbs (680 g) of fresh carrots, peel if desired, and cut into roughly 1-inch (2.5 cm) pieces.
- Toss the carrot pieces with 2 tbsp (30 ml) of olive oil and 1/2 teaspoon (2–3 g) of salt until well coated.
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Ready when: Carrots are evenly coated and ready for roasting
Tip: Cut carrots into similar-sized pieces so they roast evenly.
Roast the carrotsOven 400°F / 205°C
- Spread the coated carrots in a single layer on a baking sheet.
- Place in a preheated 400°F (200°C) oven and roast for 35–40 minutes, stirring halfway through, until the carrots are fork-tender and the edges are caramelized with some browning.
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Ready when: Carrots are fork-tender with caramelized, browned edges
Tip: Don't skip the stirring halfway through—it ensures even roasting and better browning.
Cool the roasted carrots
- Remove the baking sheet from the oven and let the carrots cool for 10 minutes before blending.
Blend the dip base
- Add the cooled roasted carrots, 3 tbsp (45 g) of harissa paste, 1/4 cup (60 ml) of tahini, 3 tbsp (45 ml) of fresh lemon juice, 3 minced garlic cloves, and 1 tbsp (15 ml) of olive oil to a food processor.
- Blend on high speed for 1–2 minutes until the mixture is completely smooth and creamy.
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Ready when: Mixture is smooth and creamy with no visible chunks
Tip: Make sure everything is fully incorporated—this is what makes the dip silky.
Adjust consistency and season
- While the blender is still running, add water 1 tablespoon (15 ml) at a time until you reach your desired consistency—the dip should be thick but spreadable.
- Taste and adjust seasoning with the remaining 1/4 teaspoon (1–2 g) of salt, ground cumin if desired, and additional lemon juice to taste.
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Ready when: Dip reaches your preferred consistency and has balanced flavors
Tip: Add water gradually—you can always add more, but you can't remove it. The dip will thicken slightly as it cools.
Serve the dip
- Transfer the dip to a serving bowl and drizzle with additional olive oil if desired.
- Garnish with fresh chopped cilantro or parsley.
- Serve at room temperature or chilled with pita chips, flatbread, grilled vegetables, or crudités.
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Tip: The flavors deepen and blend together if the dip sits for 30 minutes before serving.
Good to know
Tips
- Roast carrots thoroughly until caramelized—this deepens their sweetness and creates a more complex, less raw flavor.
- If your harissa is very thick or oil-based, you may need less water to reach the right consistency. Start with 2 tbsp (30 ml) and add more gradually.
- For a smokier flavor, add 1/4 teaspoon (about 0.5 g) of smoked paprika to the food processor.
- Serve the dip the next day if possible—the flavors deepen and become more integrated after sitting overnight.
Make ahead
The dip can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. Let it come to room temperature before serving, or serve chilled.
Storage & reheating
Room temperature (up to 2 hours), refrigerator (up to 3 days in an airtight container), freezer (up to 1 month—thaw overnight in the refrigerator before serving). Reheat gently in a blender or food processor with a splash of water if needed.
Substitutions
- harissa paste → Sriracha sauce or sambal oelek. Use less initially (start with 2 tbsp / 30 g) as these can be spicier. Add to taste. The flavor will be different—less complex than harissa—but still delicious.
- tahini (sesame paste) → Greek yogurt or sour cream. Use the same amount (1/4 cup / 60 ml). The dip will be tangier and less nutty, but creamy. You may need to adjust lemon juice slightly.
- fresh lemon juice → Fresh lime juice. Use the same amount (3 tbsp / 45 ml). This adds a tropical, slightly different acidity and brightness.
- fresh carrots → Roasted red peppers or roasted beets. Use the same weight (1.5 lbs / 680 g). The flavor profile changes significantly, but both make equally delicious dips. You may want to skip or reduce the harissa if using beets.
