• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Appetizers / Harissa Carrot Dip

Harissa Carrot Dip

November 4, 2019 By Spices in My DNA 21 Comments

  • Facebook
  • Twitter
  • Pinterest48423
Jump to Recipe Print Recipe

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!

Overhead close up shot of a bowl of dip garnished with cilantro

Is it just me, or do dips make everything better? I’m not talking just for dipping purposes. Yes, we all love dipping chips and bread-like things into dips, but I love dips SO much for adding to things like bowls and salads. They without fail, get me out of food ruts. All. the. time. Enter this slightly spicy, super creamy, incredibly delicious carrot dip! It’s kind of like hummus, but dare I say, better?

Overhead shot of a bowl of dip with a hand dipping a pita wedge into it

This is my new favorite thing and I have a feeling will be happening almost weekly around here. It’s SO packed with flavor – from the spicy harissa paste (you can use as little or as much as you want!), garlic, lemon juice, cilantro, and the spiced roasted carrots. The lentils and almonds help give the dip body and a little flavor, as does the olive oil. Make sure you use really good quality, extra virgin stuff here.

Overhead shot of sliced carrots before baking
Close up shot of sliced roasted carrots

The key here, is the slow roasted carrots.

Yes, slow roasted! They kind of shrivel up and get super soft, which makes for a SUPER creamy dip. For times sake, I also tested this recipe with quickly roasted carrots at a higher temperature, and I didn’t love it as much. Still super delicious, but not as creamy. I don’t think it was as sweet either – the carrots really develop a sweetness when you roast them low and slow. So good!

But, if you have the time, I’d highly highly recommend slow-roasting the carrots. They can’t be beat in this dip!

Food processor filled with dip ingredients

Over the past few weeks of making this dip, I’ve used it as a dip for veggies, a topping on Mediterranean-ish bowls (with arugula, cucumber, quinoa, tomatoes, feta, red onion, and chicken – all dressed in a little lemon juice, olive oil, salt, and pepper – with a big scoop of carrot dip! SO GOOD.), and also as a dip with pita chips and warmed pita bread.

I’ve also added it to my eggs in the morning which was SO delish. But my favorite use of this creamy carrot goodness would either be in a bowl, or on warmed pita bread. This is how you HAVE to do it: drizzle a little olive oil in a cast iron skillet, and toast up your pita bread over medium-high heat until it’s golden and warmed through. Immediately hit it with some flaky salt and freshly cracked black pepper. It’s pretty much the best thing EVER and I also do it with naan. I can’t even describe how much better it makes it!

Sounds simple I know, but you’ll be amazed.

Close up shot of a food processor filled with creamy carrot dip

Look how smooth and creamy! Aside from the creaminess of the slow roasted carrots, the other part of this recipe that adds to the creaminess factor is the addition of ice water at the end of blending. It’s something I often do with my homemade hummus, and for whatever reason, it works beautifully in yielding the creamiest hummus/dips!

Magical.

Overhead close up shot of a bowl of dip garnished with cilantro

Although not traditional, this is totally an easy dip you could serve for a Thanksgiving or Friendsgiving appetizer, or for a different app to bring to a holiday party. I think it’s sometimes nice to give your tastebuds a break from all things cinnamon + nutmeg + all the fall/winter flavors. This dip does exactly that!

It’s also something that I love keeping on hand during the week, when I want healthy but flavorful meals and snacks at-the-ready. Dips totally get my out of food ruts, because they’re so flavorful and they immediately dress up a bowl or salad, or make snacking that much more fun. You know?

I am ALL about the dips.

Overhead close up shot of a pitta wedge dipping into carrot dip

To serve this, I always add a drizzle of olive oil, a sprinkle of crushed red pepper flakes, a handful of cilantro, and a few pinches of flaky salt.

Overhead close up shot of a bowl of carrot dip garnished with cilantro and pita and cucumber

And, that skillet-warmed pita bread. You need to do it!

Overhead close up shot of a bowl of carrot dip garnished with cilantro

5 from 3 votes
Print

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!

Course Appetizer, Dip, Snack
Keyword carrot dip, carrot hummus, harissa carrot dip, paleo carrot hummus, roasted carrot dip, smoky carrot dip, spicy carrot dip, vegan appetizer, vegan paleo appetizers, vegetarian appetizer, veggie dip recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings 3 cups
Author Molly | Spices in My DNA

Ingredients

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 salt
  • 1/4 teaspoon pepper

For the dip

  • 1/2 cup cooked lentils*
  • 1/3 cup raw almonds
  • 1 tablespoon harissa paste*
  • 2 cloves garlic
  • juice of 1 lemon
  • 1/3 cup packed cilantro
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup ice water
  • veggies, pita chips, pita bread, and/or crackers for dipping

Instructions

  1. 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.

  2. 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!

Recipe Notes

*For a time-saving hack, sometimes I like to buy the pre-cooked lentils from Trader Joe's! Otherwise, I just boil black lentils with salted water and a bay leaf for 18-20 minutes or until they're tender, and drain!
*Harissa paste can vary greatly in spice level. I most often use the harissa from Trader Joe's, and it's spicy. 1 tablespoon in this recipe is still relatively spicy, so if you don't like spice, maybe use half. With other brands of milder harissa, you might have to use up to 2 tablespoons. To be safe, I'd start with 1/2-1 tablespoon!

Overhead shot of a bowl of carrot dip garnished with cilantro

Related Posts:

  • Lemon Artichoke Hummus
    Lemon Artichoke Hummus
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
  • Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs
    Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs

Filed Under: Appetizers, Snacks Tagged With: appetizer, dip, healthy, plant based, snack, vegan, vegetarian

Previous Post: « Maple Layer Cake
Next Post: Easy Chicken Pho »

Reader Interactions

Comments

  1. Joetta

    March 11, 2020 at 4:01 pm

    Any ideas on how to avoid the 1,000 calories from the olive oil? Have you ever tried using half? Or something else?

    Reply
    • Spices in My DNA

      March 17, 2020 at 12:12 pm

      Hi Joetta! I haven’t tried using half, because the olive oil really gives the dip have silkiness, flavor, and body. I’m sure it would still work with half, but the dip would be thicker and not as luxurious. If you want to thin it out more, you could add a little bit of water to make up for the extra oil. Let me know if you try it out!

      Reply
    • PamelaB

      July 10, 2021 at 3:28 pm

      You might try Aquafaba, the liquid from chickpeas in place of olive oil. Not sure exactly the effect, but I believe it’s worth a try…maybe make a 1/2 batch w/aquafaba first?

      Reply
  2. Lea

    March 13, 2020 at 3:52 pm

    5 stars
    This was amazing! I used roasted almonds because I didn’t have raw and it still turned out fine.

    Reply
    • Spices in My DNA

      March 17, 2020 at 12:10 pm

      Thank you so much Lea! So happy you enjoyed it and that the roasted almonds worked well!

      Reply
  3. Krystal

    March 24, 2020 at 2:25 pm

    I’m allergic to tree nuts, could you use sunflower seeds instead of the almonds?

    Reply
    • Spices in My DNA

      March 25, 2020 at 3:01 pm

      Yes, absolutely! Let me know if you try it out! 🙂

      Reply
  4. Sharon

    June 11, 2020 at 12:04 pm

    5 stars
    I absolutely love this dip!! It is my new favourite – healthy and so tasty. I substituted walnuts for almonds, and Sambal Oelek 1 tsp (chili paste) for Harissa because it’s what I had at home.

    Reply
    • Spices in My DNA

      June 18, 2020 at 4:14 pm

      Thank you so much Sharon!! I bet it was delicious with those substitutions 🙂 So happy you love it!

      Reply
  5. Suzanne

    September 10, 2020 at 5:00 pm

    This looks so good! What a flavorful and filling dip! Its so versatile too!

    Reply
    • Spices in My DNA

      September 19, 2020 at 4:29 pm

      Thank you so much Suzanne! It’s one of my all-time faves!

      Reply
  6. Vanessa

    September 10, 2020 at 5:01 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Spices in My DNA

      September 19, 2020 at 4:38 pm

      It keeps for about a week in the fridge, potentially longer! Let me know if you try it 🙂

      Reply
  7. Helene

    October 12, 2021 at 2:06 pm

    5 stars
    I brought this dip as an appetizer to a birthday party and people wouldn’t stop raving about it. I used cashews simply because I didn’t have any almonds. This is a fantastic recipe; thank you!

    Reply
    • Spices in My DNA

      October 23, 2021 at 1:20 pm

      Aw, thank you so much Helene! I am so happy to hear that 🙂

      Reply
  8. Olivia

    December 16, 2021 at 11:25 am

    There are 179 calories in 1.5 tbsps of olive oil. Go wild and enjoy the olive oil because life is too short!

    Reply
  9. Chatelain

    May 13, 2022 at 5:54 am

    You say to save time, I sometimes like to buy pre-cooked lentils at Trader Joe’s! Otherwise, I just boil black lentils in salted water and a bay leaf for 18-20 minutes or until tender, and drain!
    If you cook your lentils in salted water, they will never be tender. All legumes must be cooked in clear water without salt. Salt at the end of cooking before draining the legumes and leaving to act for 5 minutes.
    You can also cook them in salt-free broth or flavor the cooking water with different herbs and/or spices: bay leaf, thyme, celery, onion, etc.
    This way your legumes will be tender and much tastier.

    Reply

Trackbacks

  1. Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co says:
    November 9, 2019 at 6:51 am

    […] Harissa roasted carrot dip looks so good. […]

    Reply
  2. 20+ Delicious Thanksgiving Appetizer Recipes to Make This Year - The Cheerful Spirit says:
    November 8, 2020 at 6:23 am

    […] Get The Full Recipe On Spices In My DNA […]

    Reply
  3. The 20 Best Appetizers For Thanksgiving | The Everygirl says:
    November 23, 2020 at 4:04 pm

    […] 19. Harissa Carrot Dip […]

    Reply
  4. 25 Easy Homemade Bread Recipes - JZ Eats says:
    May 5, 2021 at 4:45 pm

    […] Harissa Carrot Dip […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...