Roasted Carrot & Harissa Chickpea Dip

Roasted Carrot & Harissa Chickpea Dip

Roasted carrot harissa dip with chickpeas is a tasty and simple vacation appetiser with a crispy brussels grow and pomegranate garnish.

Roasted carrot harissa dip with chickpeas.

I comprised a little roasted carrot harissa dip motivated by an outstanding book that is contributing to my life huge time. I believe you’re all well-aware of just how much I enjoy The Taste Bible, so when Karen and Andrew sent me their just-released Vegetarian Taste Bible, I was currently so ecstatic.

A brief rundown: this is a comprehensive evaluation of how naturally happening flavours and foods integrate finest for scrumptious outcomes. Under each alphabetized active ingredient, there’s a list of other veggies, proteins, spices, herbs, basic flavour groupings and so on that simply deal with that active ingredient.

There are no conclusive dishes, however it’s quickly the most beneficial cooking book I own, and not simply in a recipe-development sense. It’s waiting to be utilized when there’s scraps and dregs left in the crisper or when I need to please a particular eater in addition to everybody else at the table. Where a conventional cookbook is more of a HOW, this is extremely an experience in WHY.

So when I looked under the area for carrots, I check out cumin, coriander, citrus etc. and thought of blending the mild, sweet creaminess of roasted carrot into a dip with intense harissa, mouth-watering chickpeas, and fresh lemon. Absolutely scrumptious and simple outcomes. The carrots and chickpeas make this so smooth and, integrated with the harissa flavours, make it beautifully intense orange. I enjoy a textural, nearly salad-ish mix on top of dips for visual interest and flavour contrast. With this one I did a little tart pomegranate, parsley, buttery pine nuts, and crispy, extremely addicting roasted brussels grow leaves. It’s advised!

More dip motivation for you here:

Roasted carrot harissa dip with chickpeas.

Roasted Carrot & Harissa Chickpea Dip

Roasted carrot harissa dip with chickpeas is a tasty and simple vacation appetiser with a crispy brussels grow and pomegranate garnish.

PREPARATION TIME 25 minutes COOK TIME 25 minutes OVERALL TIME 50 minutes

Course Appetiser, Side Meal, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 cups

Author: Laura Wright


  • Food Mill

Active Ingredients


  • 4-5 medium carrots, scrubbed
  • 1/4 cup + 2 teaspoons olive oil, divided
  • sea salt and ground black pepper, to taste
  • 1 cup prepared chickpeas, drained pipes and washed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground caraway
  • 1 clove of garlic, peeled and sliced
  • sliced fresh chili, to taste
  • 1 teaspoon lemon enthusiasm
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon tomato paste
  • 2 tablespoons tahini


  • pomegranate seeds
  • toasted pine nuts
  • crispy brussels grow leaves ( quarter brussels sprouts and attempt to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or till crsipy and browned)
  • sliced flat leaf parsley
  • additional drizzles of olive oil


  • Preheat the oven to 400 ° F. Line a little flat pan with parchment. Cut completions off of the carrots and put them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper. Move the carrots into the oven and roast till tender and gently browned on all sides, turning them over a minimum of when. This took about 25 minutes for me. Cool the carrots completely.
  • On The Other Hand, in the bowl of a food mill fitted with the “S” blade, include the prepared chickpeas, ground cumin, coriander, caraway, garlic, chili, lemon enthusiasm, lemon juice, tomato paste, tahini, salt, and pepper. Slice the carrots into smaller sized pieces and include them to the food mill too. Pulse the mix a couple of times till you have a coarse mix. Scrape the bowl down with a spatula and put the food mill on “high” while you sprinkle the staying 1/4 cup of olive oil into the bowl through the feed tube.
  • As Soon As you have a smooth purée, examine the dip for flavoring. Change the flavoring level to your taste and after that scrape the dip into your serving vessel of option. Leading the dip with recommended garnishes and serve with crackers, endive leaves, rough cut veggies and so on


  • I utilized about half a chili with the seeds, however please moderate the level of heat to your taste.
  • I sort of simply tossed harissa elements into the food mill for this, however if you have some ready harissa on hand, you might simply spoon a couple hearty dabs of that into the food mill in addition to the carrots, chickpeas, tahini, lemon, salt and pepper. It’s even much faster that method!

Program Conceal 44 remarks

  • valentina sweet kabocha

    I have actually enjoyed a lot the taste bible and I purchased the vegetarian one 10 days earlier as ebook, to have it constantly with me:-RRB- It is actually the bible for a cook!:D Reply

  • Gina

    Do not believe I have actually ever left a remark here in the past, however today I simply chose to let you understand that a great deal of the time to me pertaining to your blog site resembles entering a relaxing living-room with a fireplace after a long walk through a snowy forest. Reading your words feels frequently like warming your ice cold/wet feet by the fire and getting handed a cup of hot chocolate and having an actually good discussion. Thanks for that!

    Wanting you all the very best for your approaching endeavors & so ecstatic for what you are going to produce within the brand-new year!

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