Spicy Roasted Carrot Dip Recipe

Introduction

This Spicy Roasted Carrot Dip is a vibrant and flavorful twist on classic dips, featuring naturally sweet roasted carrots combined with a touch of harissa for warmth. It’s creamy, slightly spicy, and perfect for dipping pita chips or fresh vegetables.

Ingredients

• 1 lb carrots, cut into ½ inch coins
• 4 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• ½ teaspoon ground black pepper
• ½ cup plain yogurt
• 1 clove garlic
• 1 teaspoon harissa paste
• 3 tablespoons pine nuts, toasted
• 2 tablespoons water

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Combine the carrots and 2 tablespoons of olive oil on a rimmed baking sheet. Sprinkle with black pepper and half of the kosher salt. Toss to coat and spread in an even layer.
3. Step 3: Roast the carrots for about 25 minutes, until they are golden brown at the edges and tender when pierced with a paring knife.
4. Step 4: In a food processor, pulse the garlic until finely chopped. Add the roasted carrots, yogurt, remaining salt, harissa paste, and toasted pine nuts. Process to finely chop all ingredients.
5. Step 5: With the machine running, slowly stream in the remaining 2 tablespoons of olive oil and the water. Scrape down the bowl and continue processing until you achieve a uniform, creamy consistency slightly thicker than hummus.
6. Step 6: Transfer the dip to a serving dish. Garnish with extra pine nuts, chopped parsley, and a drizzle of extra virgin olive oil.
7. Step 7: Serve with pita chips, your favorite chips, or fresh vegetables.

Tips & Variations

• If you prefer a milder dip, start with less harissa paste and add more gradually to control the heat level.
• For a vegan version, substitute plain yogurt with a plant-based yogurt alternative.
• Try adding a squeeze of lemon juice for a fresh, tangy twist.
• To enhance texture, reserve some toasted pine nuts and sprinkle on top just before serving.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and stir well. Reheat gently if desired, though it’s also delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw carrots instead of roasting them?

Roasting enhances the natural sweetness of carrots and adds depth to the dip’s flavor. Using raw carrots will result in a less creamy texture and a sharper taste.

What can I substitute for harissa paste?

If harissa is unavailable, you can use a blend of chili powder, smoked paprika, and a pinch of cayenne pepper to mimic the spicy, smoky flavor.

Spicy Roasted Carrot Dip Recipe

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★★★★★

4.8 from 178 reviews

This Spicy Roasted Carrot Dip is a vibrant and flavorful spread made by roasting sweet carrots and blending them with yogurt, garlic, harissa paste, and toasted pine nuts. A perfect appetizer or snack, it offers a delightful balance of smoky sweetness and a spicy kick, ideal for serving with pita chips or fresh veggies.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 2 cups (serves 6 as a dip) 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Carrots and Seasoning

• 1 lb carrots, cut into ½ inch coins
• 4 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• ½ teaspoon ground black pepper

Dip Ingredients

• ½ cup plain yogurt
• 1 clove garlic
• 1 teaspoon harissa paste
• 3 tablespoons pine nuts, toasted
• 2 tablespoons water

Instructions

1. Preheat the Oven: Set your oven to 400° F to prepare for roasting the carrots, which enhances their natural sweetness and adds a smoky depth.
2. Prepare the Carrots: Toss the carrot coins with 2 tablespoons of olive oil, half of the kosher salt, and the ground black pepper on a rimmed baking sheet. Spread them out evenly to ensure uniform roasting.
3. Roast the Carrots: Roast the carrots for about 25 minutes until they are golden brown on the edges and tender when pierced with a knife, indicating they are cooked through and flavorful.
4. Process the Garlic: In a food processor, pulse the garlic until finely chopped to distribute its flavor evenly throughout the dip.
5. Combine Ingredients: Add the roasted carrots, yogurt, remaining kosher salt, harissa paste, and toasted pine nuts to the food processor. Pulse to finely chop and begin forming the dip.
6. Finalize the Dip Texture: While the food processor runs, slowly stream in the remaining olive oil and all of the water. Scrape down the bowl as needed and continue processing until the dip reaches a uniform consistency slightly thicker than hummus.
7. Garnish and Serve: Transfer the dip to a serving bowl. Garnish with extra toasted pine nuts, chopped parsley if desired, and a drizzle of extra virgin olive oil. Serve with pita chips, vegetable sticks, or your preferred dipping snacks.

Notes

• Harissa paste adds a spicy depth to the dip; start with one teaspoon to avoid overwhelming heat and adjust according to your tolerance.
• Roasting the carrots until golden brown is key to unlocking their natural sweetness and enhancing the flavor profile of the dip.
• Toasted pine nuts add a lovely nuttiness and crunch that complement the creamy texture of the dip.
• For a vegan version, substitute the plain yogurt with a plant-based alternative such as coconut or almond yogurt.

Keywords: spicy carrot dip, roasted carrot dip, Middle Eastern dip, harissa dip, carrot spread, yogurt dip, healthy appetizer