Harissa Roasted Carrot Dip With Seedy Cheesy Crackers Food
HARISSA CARROT DIP
This Harissa Carrot Dip is a fantastic, flavor-packed alternative to hummus! It's made with spiced, slow-roasted carrots, that get blended into a creamy dip with lentils, almonds, spicy harissa paste, cilantro, garlic, lemon juice, and olive oil! It's insanely flavorful, super healthy, and perfect for dipping or adding to bowls!
Provided by Molly | Spices in My DNA
Categories Appetizer Dip Snack
Number Of Ingredients 18
Steps:
- Preheat oven to 350℉. Line a large rimmed baking sheet with parchment. Add carrots, olive oil, smoked paprika, paprika, cumin, 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.
- Once carrots have cooled, add to a food processor along with the lentils, almonds, harissa, garlic, lemon juice, cilantro, 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 if desired. Serve with dippers of choice!
ROASTED CARROT DIP
Surprise your guests with this unique and flavorful dip. Sweet, caramelized flavors, paired with a hint of heat from the chile oil. Add as much or as little oil as you'd like, or omit completely if you prefer. Use different fresh or dried peppers to infuse the oil. This reheats exceptionally well; in fact, I find it more flavorful the next day. Serve with wheat crackers or pita chips. Instead of parsley, you can top with crushed pistachios or pumpkin seeds.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
- Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
- Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
- Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
- Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 11.9 g, Fat 9.1 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 229.2 mg, Sugar 5.5 g
ROASTED CARROT DIP
I haven't tried this as yet, but it was in the newspaper so I am posting it here for safe keeping. Makes about 2 Cups.
Provided by Sarah
Categories Vegetable
Time 30m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C.
- Place carrots in a roasting pan. Add ground cumin, cumin seeds and sugar. Drizzle with 1Tbsp of the olive oil.
- Mix well to coat carrots evenly with mixture.
- Roast for 15 minutes or until caramelised and soft.
- Place into a food processor. Add ginger, 1 Tbsp olive oil and tahini.
- Blend until pureed.
- Add water at this stage if you want a thinner consistency.
- Leave for several hours before serving to allow flavours to blend.
Nutrition Facts : Calories 88.2, Fat 5, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 10.5, Fiber 2.6, Sugar 5.3, Protein 1.4
CARROT AND HARISSA PUREE
From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!
Provided by currybunny
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
- Add harissa and process to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 381.4, Fat 36.3, SaturatedFat 5, Sodium 100.6, Carbohydrate 14.8, Fiber 4.1, Sugar 6.6, Protein 1.5
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- Preheat the oven to 400°F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.
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