Follow these steps for perfect results
carrots
peeled and chopped
extra virgin olive oil
tahini
harissa
garlic cloves
minced
cumin
lemon
squeezed
fine sea salt
za'atar
Peel and chop the carrots.
Boil carrots in water for 20 minutes, or until fork tender.
Drain the boiled carrots.
Add the cooked carrots to a food processor.
Add olive oil, tahini, harissa, minced garlic, cumin, and lemon juice to the food processor.
Add salt to the food processor.
Blend all ingredients until smooth, scraping down the sides as needed.
Taste and adjust seasonings (salt, harissa, lemon) as desired.
Transfer the dip to a serving bowl.
Top the dip with za'atar.
Serve with pita bread, vegetables, or crackers.
Expert advice for the best results
Adjust the amount of harissa to your spice preference.
For a smoother dip, peel the carrots before boiling.
Serve the dip chilled or at room temperature.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Garnish with a drizzle of olive oil and a sprinkle of za'atar.
Serve with pita bread, crackers, or raw vegetables.
Serve as part of a mezze platter.
Complements the spice and earthy notes.
Discover the story behind this recipe
Moroccan cuisine is known for its vibrant flavors and use of spices.
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