Low FODMAP Turmeric-Ginger Carrot Harissa Dip
Total time45 min
Prep time10 min
Cook time30 min
4.7(8)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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