Moroccan Carrot Dip with Harissa

Hummus and baba ganoush aren't the only two pureed Middle Eastern dips out there - caramelized carrots provide a sweet base for this dip, while Vanns Cumin, Coriander, and Harissa add earthy depth and spice.

Moroccan Carrot Dip with Harissa

This dip takes advantage of the natural sugars in carrots by allowing them to caramelize at the end of the cooking process. Once the carrots are cooked, all you have to do is toss them in the food processor along with the rest of the ingredients! This is a dip that shines as an appetizer or as part of a mezze spread - leftovers can also be spread on sandwiches in place of hummus.

Spices used in this recipe

Salt, Kosher
Cumin Ground
Coriander, Ground
Aleppo Style Chili Flakes


  • 2 lbs. carrots, peeled and cut into ½-inch chunks
  • 1 Tbs. sugar
  • Vanns Kosher Salt
  • 1 tsp. Vanns Ground Cumin
  • ½ tsp. Vanns Ground Coriander
  • 2 medium cloves garlic, chopped
  • 1 1-inch piece fresh ginger, peeled and minced
  • 2 Tbs. capers, drained
  • ½ cup green olives, pitted and roughly chopped
  • ¼ cup cilantro leaves and tender stems, roughly chopped
  • 1-2 Tbs. Vanns Harissa, depending on spice level desired
  • ½ cup extra-virgin olive oil
  • Pita bread, pita chips, crackers, or crudites, for serving
  • Vanns Aleppo-Style Chili Flakes, for serving (optional)


  1. Put the carrots in a 12-inch skillet, add sugar and a healthy pinch of kosher salt, and cover with water by half an inch. Bring the water to a boil over high heat and cook for about 15 minutes, stirring occasionally, until carrots are tender all the way through and the water has evaporated. While carrots are cooking, measure out ⅓ cup water to have ready for the end of the cooking process. Once liquid has evaporated entirely, stir constantly, continuing to cook the carrots over high heat, until the sugar left behind by the evaporated water turns a light caramel color, about 5 more minutes. Remove from heat and pour in ⅓ cup water, stirring to make sure you get all the caramelized sugars from the bottom of the pot.
  2. Transfer the contents of the skillet to a food processor, and add everything else but the olive oil. Start with 1 Tbs. harissa and add more as needed.
  3. Pulse the carrots, about 6-8 times, until roughly chopped. Turn processor on and let it run as you drizzle in the olive oil. Taste and add more Harissa and salt if needed.
  4. Serve drizzled with olive oil and sprinkled with Aleppo-Style Chili Flakes if desired. 

Makes about 4 cups, serving 12-16. Adapted from Serious Eats.

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