Roasted Carrot Harissa Dip
Ingredients
The dip
-
4-5
medium
carrots
-
¼
cup
olive oil
-
2
teaspoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
1
cup
cooked chickpeas
-
½
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
ground caraway
-
1
clove
garlic
-
chopped
fresh chili
-
1
teaspoon
lemon zest
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
tomato paste
-
2
tablespoons
tahini
To garnish
-
pomegranate seeds
-
toasted pine nuts
-
crispy brussels sprout leaves
-
chopped flat leaf parsley
-
extra drizzles of olive oil
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment.
- Trim the ends off the carrots, toss with olive oil, salt, and pepper, then roast until tender and browned, about 25 minutes.
- Cool the roasted carrots thoroughly.
- In a food processor, combine chickpeas, spices, garlic, chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper.
- Chop the cooled carrots and add them to the food processor, then pulse until coarse.
- Drizzle in the remaining olive oil while blending until smooth.
- Adjust seasoning as needed, then transfer to a serving dish and garnish with pomegranate seeds, pine nuts, brussels sprout leaves, parsley, and extra olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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