Harissa Roasted Carrot Dip

Written By Liz Lapidus

Our fave Martha’s Vineyard private chef Nicole Cabot adapted this from “Spices in my DNA.” It is a winner on any table. We love it as an appetizer for a summer BBQ, a fun snack to watch the sunset on the beach or as a tasty spread on your fave veggie sammie.

And the best part? It’s alpha-gal friendly.

After you roast the carrots, it all comes together in the blender.

Makes 3 Cups

For the slow-roasted carrots

  • 8 medium-large carrots, peeled and sliced 1/4'' thick

  • 1 1/2 tablespoons olive oil

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cumin

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

For the dip

  • 1/3 cup raw almonds

  • 1 tablespoon (vegan) harissa paste*

  • 2 cloves garlic

  • juice of 1 lemon

  • 1/3 cup packed basil

  • 1/2 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup ice water

  • veggies or (vegan) crackers* for dipping

* dairy can hide in processed foods, so be sure to check the ingredients

Instructions

  1. Preheat oven to 350℉. Line a large rimmed baking sheet with parchment. Add carrots, olive oil, smoked paprika, paprika, cumin, turmeric, salt, and pepper to the baking sheet and toss to coat. Bake for 50 minutes, or until carrots are soft and slightly shriveled, tossing once or twice during baking. Let cool.

  2. Once carrots have cooled, add to a food processor along with the almonds, harissa, garlic, lemon juice, basil, olive oil, salt, and pepper. Blend until smooth. With the processor running, slowly stream in the ice water and blend until dip is even creamier. Season to taste with additional salt and pepper. Enjoy!

Liz Lapidus