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Roasted Carrots Dip

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Ingredients

Warning0 allergens identified

Roasted Carrots Dip

2 pounds carrotspeeled and cut

1 head garlicwith the top sliced off

1 red onioncut into 1/2 dice

1 tbsp olive oilfor prepping the pan

1 tbsp olive oilfor garlic head

1 tbsp olive oilfor garnish

2 cans white beans cannellini, navy, or great northern

3 tablespoons harissaplus more for garnish

2 teaspoons salt

¼ cup mint leaveslightly packed

3 tablespoons lemon juice

½ tsp pepperfresh ground

Instructions

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Instructions

Start by preheating the oven to 425.

Line a cookie sheet with parchment paper and drizzle with olive oil.

Peel the carrots into half-inch sticks and place them in a bowl. Add a quarter cup of harissa to the carrots and mix until the carrots are fully coded with the harissa. Don't be afraid of getting your hands dirty to make this happen.

Arrange the carrots on the cookie sheet in a single layer. Give the carrots a little room so that they have a chance to caramelize.

Slice the red onion into half-inch discs and place them on the parchment paper. Slice the top of the head of garlic and put it on the cookie sheet. Drizzle the top of the head of garlic with a bit of olive oil

Roast the carrots, onion, and garlic for 25 to 30 minutes or until the edges of the carrots are caramelized.

After draining and rinsing your canned white beans, add them to the food processor with the roasted vegetables, salt, fresh ground pepper, lemon juice, and chopped mint leaves.

Blend everything for 2-3 minutes on high. You might need to stop the food processor halfway through and use a spatula to scrape down the sides before continuing. You want the dip to be smooth and have a consistent texture.

Try to taste the dip to determine whether you want to add more heat with more harissa.

Serve the roasted carrot dip in a bowl with a drizzle of olive oil, a dollop of harissa, and a sprinkling of chopped mint for garnish.

Nutrition

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Tips & Tricks (5)

Char Your Carrots for Depth 🔥
Roast carrots at 425°F until deeply caramelized (not just tender) to develop rich, sweet notes that elevate the entire dip's flavor profile beyond simple vegetable puree.
Toast Garlic and Onion Separately 🧅
Roast red onion and garlic with the carrots but remove them slightly earlier to prevent bitterness while maintaining their sweetness in the final blend.
Balance Harissa Gradually ⚖️
Start with half your harissa amount, blend completely, then taste and add more incrementally—harissa's heat intensifies as the dip sits, so you can always add more but cannot remove it.
Finish with Fresh Mint at the End 🌿
Fold in fresh mint leaves after blending when the dip has cooled to room temperature to preserve their bright, aromatic quality that contrasts beautifully with warm spices.
Emulsify with Quality Olive Oil 🫒
Drizzle premium olive oil slowly while blending to create a silky, creamy texture that surpasses what white beans alone can achieve—this technique creates an emulsion similar to hummus.