Roasted Carrot, Chickpea & Harissa Dip

Roasted Carrot, Chickpea & Harissa Dip

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 6


1 dash Black pepper (or to taste)
1/2 tsp Caraway seed (ground)
5 medium Carrots (scrubbed)
1 cup Chickpeas, boiled (or canned)
1/2 tsp Cilantro (coriander), dried (ground)
1/2 tsp Cumin
1 clove(s) Garlic (peeled and chopped)
1/2 pepper(s) Red chili pepper (also chile or chilli) (diced, with seeds)
3 tbsp Lemon juice
1 whole lemon(s) Lemon peel (zest)
1/4 cup Olive oil (divided into 1/4 cup + 2 teaspoons)
1 dash Salt (or to taste)
2 tbsp Tahini
1 tsp Tomato paste, canned


Preheat the oven to 400 degrees F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper to taste. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.

Meanwhile, in the bowl of a food processor fitted with the “S” blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl via the feed tube.

Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes (pomegranate seeds, toasted pine nuts, crispy brussels sprout leaves, chopped parsley and extra drizzle of olive oil) and serve with crackers, endive leaves, rough cut veggies etc. 


Nutrition Facts

Per Portion

Calories 202
Calories from fat 118
Calories from saturated fat 16.1
Total Fat 13.2 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 8.2 g
Cholesterol 0 mg
Sodium 72 mg
Potassium 324 mg
Total Carbohydrate 16.6 g
Dietary Fiber 4.1 g
Sugars 4.6 g
Protein 4.3 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.4
Vegetables 1.1

Energy sources

Recipe from:
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