Vegetarian Turmeric-Ginger Carrot Harissa Dip

Total time45 min

Prep time10 min

Cook time30 min

4.7

(8)

Vegetarian Turmeric-Ginger Carrot Harissa Dip

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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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