Zesty carrot dip proves that carrots and chili were made for each other. Soft-boiled carrots are puréed with garlic, lemon, cumin, and a spoonful of homemade harissa, then finished with olive oil for a silky, spoonable dip. Serve it chilled with a platter of crisp crudités.
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 (480 ml)
1 pound (454 g) carrots, peeled and cut into bite-size chunks
2 cloves garlic
2 tablespoons (30 ml) lemon juice
1 teaspoon (5 ml) Homemade Harissa (see Chapter 5)
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) parsley
Salt and pepper, to taste
2 tablespoons olive oil
3–4 cups (960 ml) 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.
Pro Tips
- Boil the carrot chunks a full 15–20 minutes until they're soft all the way through — undercooked carrots make the dip grainy instead of smooth.
- Stream the olive oil in slowly with the processor running; it emulsifies into the carrots and gives the dip its creamy body.
- Taste and adjust the harissa at the end — it varies in heat, and the carrot's natural sweetness can hide how spicy the dip really is.
- It keeps for up to 3 days in the fridge, and the cumin and paprika deepen nicely overnight.
Frequently Asked Questions
What is harissa, and can I substitute it?
Harissa is a Tunisian chili paste of hot peppers and garlic. If you don't have homemade, a good-quality store-bought harissa works, or use a teaspoon of chili paste.
How long does zesty carrot dip keep?
Up to 3 days in a sealed container in the fridge. Stir it well before serving, as a little olive oil may rise to the surface.
Can I serve it warm?
It's designed to be served chilled, but it's perfectly good at room temperature — let it sit out for 20 minutes before the crudités come out.
Is this dip paleo and vegan?
Yes to both — it's built entirely from vegetables, spices, lemon juice, and olive oil, with no dairy or legumes anywhere in the bowl.
Recipe Card
Ingredients
Method
- 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.
