Spice up your Thanksgiving spread with this spicy harissa carrot dip—a bold, flavorful blend of roasted carrots, zesty harissa and creamy tahini. Perfect as a crowd-pleasing appetizer, this vibrant dip pairs beautifully with fresh veggies, crackers or warm pita, adding a unique twist to your holiday table.
Spicy Harissa Carrot Dip
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Ingredients
- 1 lb. carrots peeled and cut into 1-in. pieces
- 1 large shallot quartered
- 4 Tbsp. olive oil divided
- 1 tsp. smoked paprika
- 4 garlic cloves
- 4 Tbsp. harissa
- 2 Tbsp. lime juice
- 3 Tbsp. lemon juice
- 3 Tbsp. tahini
- salt and pepper to taste
For serving
- 1 Tbsp. dill
- 1 tsp. black sesame seeds
- Flaked sea salt to taste
- Pita bread toasted
- Fresh vegetables
Instructions
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Preheat oven to 400 degrees F. Line large baking sheet with parchment paper.
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Place carrots, shallot, 2 tbsp olive oil, salt, pepper and smoked paprika on baking sheet. Toss to combine, spread in single layer.
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Bake 30-35 minutes until carrots are fork tender.
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Transfer cooked carrots to food processor or blender with remaining olive oil, garlic, harissa, lime juice, lemon juice and tahini.
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Blend until smooth, scraping sides as needed.
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Transfer dip to bowl. Drizzle with oil, top with dill, sesame seeds, flaky salt.
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Serve warm with veggies, crackers or pita.
Notes
Nutrition
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