This recipe is great in that it’s made up of stuff you tend to have lying around – ie: this is a stellar way to use up those carrots that have been laying to waste in your crisper drawer.
1 lb carrots, cut into ½ inch coins
4 T olive oil, divided
2 tsp kosher salt, divided
½ tsp ground black pepper
½ c plain yogurt
1 clove garlic
1 tsp harissa paste*
3 T pine nuts, toasted
2 T water
Preheat your oven to 400° F.
Combine carrots and 2 tablespoons of oil on a rimmed baking sheet. Sprinkle with the black pepper and half of the kosher salt. Toss to coat and spread into an even layer.
Roast carrots for about 25 minutes. They’re done with they look golden brown at the edges and the tip of a paring knife slips in without resistance.
In a food processor pulse the garlic until it’s finely chopped. Then add the carrots, yogurt, remaining salt, harissa, and pine nuts. Process to finely chop all ingredients.
With the machine running, stream in the remaining olive oil and all of the water. Scrape down the bowl and continue to process until you have a uniform consistency a bit thicker than hummus.
Garnish with extra pine nuts, chopped parsley, and a drizzle of extra virgin olive oil.
Serve with pita chips, or any chips, or veggies if you must.
*The only real special ingredient here is harissa, which is spicy stuff – I did not anticipate how spicy the very first time I used it and thusly ruined an entire chicken (another story for another time) – so a teaspoon is enough to get a little background tingle. If you want more heat, add it gradually.
Keywords: healthy dip, vegetable dip, recipes with harissa