Plant-based Harissa-roasted Carrot Dip

Spread this golden treat onto crackers for a sweet, spicy and nutritious snack.

Less than 1 hour

Makes about 2 cups 

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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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