Zesty Carrot Dip
Carrots are a naturally sweet vegetable, so you’ll achieve a flavorful medley when you add harissa to them! Harissa is a type of hot chili sauce that originated in Tunisia. It is typically made with a combination of hot chili peppers, serrano peppers, and garlic, and it adds a layer of spice to this dip. This recipe is great as a snack or vegetarian option and can be stored for up to 3 days before serving.
Yields 11⁄2 cups
1 pound carrots, peeled and cut into bite-size chunks
2 cloves garlic
2 tablespoons lemon juice
1 teaspoon Homemade Harissa (see Chapter 5)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon parsley
Salt and pepper, to taste
2 tablespoons olive oil
3–4 cups of an assortment of chilled raw veggies of choice (e.g., carrots, peppers, cucumbers, celery, cherry tomatoes, etc.)
- Place cut carrots in a medium sauce pot and fill with water until carrots are fully immersed. Boil for 15–20 minutes, or until carrots are soft, then remove from heat, drain water, and let cool slightly.
- Add carrots to a food processor with garlic, lemon juice, harissa, cumin, paprika, parsley, salt, and pepper. Blend ingredients and slowly incorporate olive oil into processor.
- Once all of the olive oil has been added, continue to pulse until you reach a smooth, puréed texture. Serve chilled with crudités.
