Plant-based Harissa-roasted Carrot Dip

Ingredients

• 1 pack (500g) carrots, chopped 
• ¼ cup (60ml) harissa paste 
• 2 Tbsp (30ml) + ¼ cup (60ml) olive oil 
• Handful fresh parsley, chopped, plus extra for serving.  
• 2–3 Tbsp (30–45ml) water 

Method

1. Combine chopped carrots, harissa paste and 2 Tbsp (30ml) olive oil. Season. 
2. Roast at 180°C for 20–25 minutes, or until fully cooked. 
3. Allow to cool slightly. 
4. Add roasted carrots, ¼ cup (60ml) olive oil, parsley and water to a blender and blitz until smooth. 
5. Serve with chopped parsley. 

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