Ingredients
- 5-6 medium carrots, about 1 pound, peeled and cut into 1-inch chunks
- 1 large or 2 small shallots, peeled and cut into quarters
- 3 Tablespoons extra virgin olive oil, divided
- salt and pepper to season, as desired
- 2 cloves garlic
- 1/2 cup canned garbanzo beans, drained and rinsed
- 1-2 teaspoons harissa paste, more or less depending on how spicy you like it
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 2 Tablespoons tahini
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
Preparation
- Preheat oven to 400 F. Line a small baking sheet with parchment paper.
- Toss the carrot chunks with 1 tablespoon of the olive oil. Season with salt and pepper, as desired. Roast in oven 20-30 minutes or until slightly browned and tender, stirring about halfway through. Remove from oven and allow to cool.
- In the bowl of a food processor fitted with the "S" blade, add the garlic and pulse to chop then scrape down the sides of the bowl with a rubber spatula. Add the cooled carrots and process until fairly smooth, scraping down the sides of the bowl again. Then add the garbanzo beans and continue to process and scrape bowl. Add the harissa, cumin, coriander and smoked paprika, pulse to combine. Add the tahini, lemon zest and lemon juice and process again. Add the remaining olive oil and process until smooth. Season again to taste with salt and pepper, as desired. Transfer dip to a serving or storage bowl. Cover and refrigerate until ready to serve.
- Enjoy with cut up vegetables, seedy crackers, pita triangles or warm flatbread. Feel free to garnish top with pomegranate seeds or crumbled feta or chopped olives...ENJOY!
Categories
- Appetizer
- Snack
- Vegetable
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegan
- Vegetarian
- MHealthy