Dairy Free, Food, Gluten Free, Recipes, RECIPES, Side Dishes, Snacks, Vegan, VegetarianMlle Julescarrot 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 recipeComment

Harissa Carrot Dip

Dairy Free, Food, Gluten Free, Recipes, RECIPES, Side Dishes, Snacks, Vegan, VegetarianMlle Julescarrot 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 recipeComment
Harissa Carrot Dip

I am absolutely obsessed with this Harissa Carrot Dip! With a delicious blend of carrots, olive oil, lentils, almonds, and flavourful spices, it's sure to be a crowd-pleaser.

Keeping a batch of this dip in the fridge is an excellent way to elevate any sandwich, wrap, or dip with some pita chips or fresh veggies. I love snacking on this or my Pico de Gallo and Guacamole on a warm sunny day! 

Using carrots and lentils as the base of this recipe is a fantastic alternative to traditional chickpea hummus. It's easier on the stomach while still satisfying that hummus craving. Lentils are also an excellent source of iron and protein, making them a nutritious addition. To cook perfect lentils, boil them with a piece of bay leaf and kombu seaweed. The enzymes in kombu seaweed help break down the phytic acid in lentils, making them more digestible and less likely to cause bloating. Kombu seaweed also provides vitamins, nutrients, and trace minerals, including iodine!

Harissa Carrot dip

INGREDIENTS 

Serves 3 cups

For the Slow-Roasted Carrots

  • 8 medium-large carrots, peeled and sliced 1/4" thick

  • 1 1/2 tbsp. olive oil

  • 1/2 tsp. smoked paprika

  • 1/2 tsp. paprika

  • 1/4 tsp. cumin

  • 1/4 tsp. kosher salt

  • 1/4 tsp. fresh black pepper

For the Dip

  • 1/2 cup cooked lentils*

  • 1/3 cup raw almonds (I use almonds from Nutterie - use JULIE15 for 15% off!)

  • 1-2 tablespoon harissa paste**

  • 2 cloves garlic

  • Juice of 1 lemon

  • 1/3 cup packed cilantro

  • 1/2 cup extra virgin olive oil

  • 1/2 tsp. kosher salt

  • 1/4 tsp. fresh black pepper

  • 1/4 cup ice water

Garnish (optional)

  • Pine nuts 

  • Fresh cilantro

NOTES:

*To save time, I sometimes opt for pre-cooked lentils from Trader Joe's. Alternatively, I cook black lentils in salted water with a bay leaf and a piece of kombu seaweed until tender, which takes about 18-20 minutes. Once done, I drain them!

** Keep in mind that harissa paste can vary greatly in spice level. For this recipe, I typically use the harissa from Cité Cahère, which is quite spicy. If you prefer less heat, you may want to use half the amount. With milder harissa brands, you might need to use up to 2 tablespoons. As a general guideline, it's best to start with ½-1 tablespoon and adjust based on your preferences!

INSTRUCTIONS

  1. Preheat your oven to 350°F and line a large rimmed baking sheet with parchment paper. Place the carrots, olive oil, smoked paprika, paprika, cumin, salt, and pepper on the baking sheet and toss everything together until the carrots are well-coated. Bake the mixture for approximately 50 minutes, or until the carrots are tender and slightly shriveled, making sure to toss them once or twice during baking. Once done, let the carrots cool.

  2. When the carrots have cooled down, transfer them to a food processor along with the lentils, almonds, harissa, garlic, lemon juice, cilantro, olive oil, salt, and pepper. Blend all the ingredients together until the mixture is smooth. While the food processor is running, slowly stream in the ice water and continue blending until the dip has an even creamier consistency. Adjust the seasoning with additional salt and pepper according to your taste. Plate and enjoy!