Roasted Carrot and Harissa Dip

Seeing as we are entertaining the Easter Bunny this weekend, I thought I’d share my recipe for Roasted Carrot and Harissa Dip so you can impress the furry little fella and hopefully he will leave an extra big haul of chocolate eggs.

Serve this beautifully vibrant dip with warm flatbread and crudities or spread it onto the flatbread and top with roast lamb and mint. However you share this recipe, it will bring colour and flavor to your long weekend.

Happy Easter everyone and have a safe holiday weekend! x Kate

Ingredients

650g carrot, peeled and sliced into 2cm rounds

2 tbsp olive oil

8 clove garlic, skin on

150ml extra virgin olive oil

2 tbsp harissa (or to taste)

1tsp cumin ground

2 tsp coriander ground

½ tsp fresh ginger, grated

2 tbsp red wine vinegar

Salt and pepper

Extra harissa and sesame seeds to garnish

Method

Preheat oven to 200C

Place the carrots in a pot with water and simmer over medium heat for 10 minutes.

Drain and transfer carrots to a baking tray along with the garlic cloves. Drizzle with 2 tbsp olive oil and roast until caramelised and cooked through. (25-30 mins)

Place carrots into a food processor (or a jug if using a stick blender).

Add remaining ingredients, including garlic cloves removed from their skins, and blend or process until the dip becomes smooth. Season to taste.

Serve on a small plate and top with another spoonful of harissa and some sesame seeds.