Spicy Moroccan CarrotĀ Dip

April 26, 2017
1 Ratings
Photo by Karlie Kashat
  • Makes 2 cups
Author Notes

Spicy moroccan carrot dip, a 5 ingredient "hummus" without the chickpeas! Full of carrots, tahini, lemon, spicy harissa, and topped with crunch za'atar! —Karlie Kashat

What You'll Need
  • 3 cups carrots, peeled and chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tahini
  • 1 teaspoon harissa
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 lemon, squeezed
  • 1 pinch fine sea salt
  • 1 bunch za'atar
  1. Boil carrots for 20 minutes, or until fork tender
  2. Add all ingredients, except za'atar, to food processor and blend until smooth. Taste and adjust seasonings as desired.
  3. Top with za'atar

See what other Food52ers are saying.

  • Megan Field
    Megan Field
  • Marc Keepper
    Marc Keepper

2 Reviews

Marc K. November 27, 2022
Fresh carrot flavor & excellent balance with the tahini, harissa (a TBSP rather than a tsp) & za'atar!
For visual interest, I toasted & added sesame & nigella seeds! Very smart in a bright blue bowl for serving.
Megan F. April 28, 2017
This looks and sounds amazing!