Roasted Carrot and Harissa Cream
A silky, bright dip combining roasted carrots with warm harissa spice, Greek yogurt, and a touch of honey. The natural sweetness of roasted carrots balances the heat and bitterness of harissa, while lemon juice and garlic add depth. Serve warm or at room temperature with pita, crudités, or crackers. This North African–inspired dip is equally at home on a meze board or as a spread for sandwiches.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 5 min
- Total
- 1 hr
- Makes
- About 2 cups (480 ml)
Steps
Before you start
- Preheat your oven to 425°F (220°C) so it's ready when you are.
- Have Greek yogurt at room temperature for the smoothest blend.
- Use a harissa paste (not powder) for the best texture and flavor integration.
Toss and roast carrotsOven 425°F / 220°C
- On a large rimmed baking sheet, toss the carrot rounds with 3 tbsp (45 ml) olive oil, 1 tsp (6 g) kosher salt, and ¼ tsp (0.5 g) black pepper.
- Spread in a single layer.
- Roast at 425°F (220°C) for 35–40 minutes, stirring halfway through, until deeply caramelized at the edges and very tender when pierced with a fork.
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Ready when: Carrots are deep golden-brown and very soft when pierced
Tip: Don't skip the stirring halfway through—it ensures even caramelization and prevents the underside from drying out.
Cool and blend
- Remove the baking sheet from the oven and let the carrots rest for 5 minutes.
- Transfer them to the bowl of a food processor.
- Add the Greek yogurt (at room temperature), harissa paste, honey, lemon juice, minced garlic, cumin, and smoked paprika.
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Tip: Room-temperature yogurt blends more smoothly and won't cause the hot carrots to separate.
Puree until silky
- Pulse the food processor 3–4 times to break down the carrots, then run continuously for 45–60 seconds until the mixture is completely smooth and creamy.
- If the dip is too thick, add a tablespoon of water at a time (up to 3 tbsp total) and blend briefly until you reach a soft, spreadable consistency.
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Ready when: Dip is completely smooth with no visible carrot chunks
Tip: Overblending can warm the dip slightly; stop once silky to keep the color vibrant and yogurt intact.
Taste and adjust
- Transfer the dip to a serving bowl.
- Taste and adjust seasoning: add a pinch more salt if needed, or extra honey if you prefer more sweetness to balance the harissa heat.
- Stir with a wooden spoon or spatula until evenly combined.
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Tip: Taste before adding salt again—roasted carrots and harissa are both salty; you may need less than you expect.
Finish and serve
- Drizzle the top lightly with extra-virgin olive oil.
- Scatter with pomegranate seeds and chopped cilantro if using.
- Serve immediately at room temperature, or warm gently in a small skillet over low heat if you prefer.
- Serve with pita chips, warm pita bread, cucumber slices, bell pepper strips, or crackers.
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Tip: Pomegranate and cilantro add brightness and visual appeal, but the dip is delicious without them if you're pressed for time.
Good to know
Tips
- Roasting carrots concentrates their natural sugars and develops a deeper flavor than steaming or boiling—don't skip this step.
- If your dip separates or becomes grainy during blending, it's likely too warm or you've over-processed. Let it cool slightly, transfer to a bowl, and fold in a spoonful of fresh yogurt by hand.
- Harissa strength varies by brand. Start with 2 tbsp (36 g) and add more in ½ tbsp increments if you like extra heat.
- This dip pairs beautifully with warm pita bread, but also works as a spread for roasted vegetable sandwiches or a topping for grilled meats and fish.
Make ahead
The dip can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. Bring to room temperature or warm gently before serving to restore a creamy consistency (cold yogurt-based dips become stiff).
Storage & reheating
Room temperature (up to 2 hours in a cool kitchen); refrigerator (up to 2 days, tightly covered); freezer (up to 1 month in an airtight container). To reheat, let thaw in the fridge, then warm gently in a small skillet over low heat, stirring often, or microwave in 15-second bursts, stirring between each, until warm and creamy. Do not boil or overheat, as the yogurt may separate.
Substitutions
- harissa paste (such as Rose Harissa) → sriracha or red chili paste. Use 2 tbsp (30 ml) sriracha for a fresher, less smoky heat. Reduce honey slightly if the paste is sweeter.
- plain Greek yogurt (full-fat or 2%) → Labneh or crème fraîche. Labneh (strained yogurt) gives a thicker consistency; use 1 cup (200 g). Crème fraîche adds tanginess and richness but will require 1–2 tbsp less to avoid over-thickening.
- raw honey → maple syrup or agave nectar. Use equal amounts. Both are slightly thinner than honey; adjust the water added in step 3 accordingly.
- fresh cilantro, leaves only → fresh mint or flat-leaf parsley. Either adds brightness. Mint is more cooling; parsley is milder. Use the same amount.
