Moroccan Spiced Carrot and Harissa Dip
The Moroccans have an impeccable way with seasoning. Rarely too hot, they use their spices aromatically to create rich fragrant dishes that often include both savoury and sweet. This recipe is adapted from one of the most fantastic dips I think I have ever tasted. A dip is a dip but this was very much more than a dip. Warming, with a hint of sweetness, this recipe is wonderful with warmed bread, crudités or even as a side dish. I have been known to eat it directly out of the bowl with a spoon. You will also need a stick blender or food processor to make the dip.
- 3 large carrots
- 1 tbsp tahini
- 2 tbsp olive oil
- 1/2 tsp mixed spice
- 1 tsp harissa spice
- Wash, peel and roughly chop your carrots. You don’t need to be too precious about is at it is all going to be blended up.
- Steam them until they are tender but still have some bite. Allow them to cool slightly before moving onto the next step.
- In a large bowl or the saucepan used whilst steaming the carrots add the tahini, olive oil, mixed spice, harissa and salt and pepper.
- Give it all a bit of a stir and then, using your stick blender, simply blend all of the ingredients until you have a nice smooth dip.
- If using a food processor place all the ingredients into the processor and blend until smooth.
- I like to top mine with a few chilli smoke seeds to add a bit of crunch but you can also sprinkle over some fresh coriander or basil or simply leave as is.
- The dip will last up to five days in the fridge and is delicious when it is slightly warm or cold. It also works as a fantastic accompaniment