Anti Inflammatory Turmeric-Ginger Carrot Harissa Dip
Roasted carrots blended with harissa, fresh ginger, turmeric, and tahini create a dip that's bold, smoky, and deeply satisfying — the kind of thing you'll want to put on everything. The carrots go into a hot oven until they're caramelized at the edges, which brings out a natural sweetness that balances the heat from the harissa beautifully. Turmeric and fresh ginger are two of the most well-regarded ingredients in an anti-inflammatory kitchen, and here they pull double duty — adding earthy, warming flavor while doing the work you actually want them to do. A splash of lemon juice and a couple tablespoons of tahini round out the texture and keep the whole thing feeling bright rather than heavy. The recipe makes six servings, so it's just as at home on a party spread as it is in your fridge for weekday snacking. Finish it with a drizzle of olive oil, a scatter of sesame seeds, and some fresh herbs, and it looks like something you'd order at a restaurant.
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Learn more →Ingredients
6 servings
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt, plus more to taste
- 2 tbsp harissa paste
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 cloves garlic, peeled
- 2 tbsp lemon juice (from about 1 lemon)
- 2 tbsp tahini
- 2–3 tbsp water, as needed
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tsp sesame seeds (optional)
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the carrot pieces and garlic cloves on the prepared baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with the salt. Toss to coat, then spread in a single layer.
- 2
Roast for 25–30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
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