Roasted Carrot Harissa Dip

Slow Roasted Flavours of Morocco

If you were born in the 90s, chances are you’re scarred by boiled carrots for dinner.

Today, carrots are one of my favourite veggies to play with (thanks to Ottolenghi and Pinterest).

This dip is flavour-FUL! Paired with roasted garlic and topped with toasted pine nuts, this carrot dip will change the way you and your friends view our red head veggie friends.

*Original recipe inspired by Spices in My DNA.

Ingredients:

• 1kgs of Carrots

• 4 garlic cloves chopped in half (more if you love garlic, I use around 6)

• 1 can of lentils

• 1/2 cup olive oil

• 1/4 cup water

• 1 lemon

• Honey

• Spices: Harissa, Paprika and Cumin

• Toppings: Coriander and Pine Nuts.

Method

1.  PEEL carrots and chop them up into pieces around 2-3 cm wide.

2. SEASON with olive oil, harissa spice (or 1 tablespoon of paste), paprika, cumin, drizzle of honey all over and S&P.

3. ROAST carrots for around 40-50 minutes @ 180 deg until golden. Half way through, add in your garlic cloves, they should be roasted for at least 25 mins with an ideal timing of 30-40 mins. Let the tray cool for at least 5 minutes.

4. DRAIN lentils and add them to the blender.

5. BLEND the carrots, garlic, lentils, lemon juice water and olive oil. You can add a little bit more water and olive oil, but not too much because you don’t want it to be a puree.

6. TOAST the pine nuts lightly in a pan with paprika (around 5 mins).

7. GARNISH the dip with extra olive oil, paprika, chopped coriander, pine nuts and sea salt.

Serve with some crackers or warm pita bread. Enjoy xx

Tips

• Boil carrots for 10 minutes before peeling and cutting them, they are softer to cut and faster to roast.

• The key is the roasted carrots. Make sure they are golden and roasted, have patience!

• If you don’t have/like coriander, use can use mint or parsley.

Vibrant Mezzes: (L-R) Edamame Hummus, Roasted Carrot Harissa Dip, Rockmelon wrapped in Prosciutto & Roasted Carrot Harissa Dip.