Moroccan · Sauces & Condiments
Spicy Carrot Harissa Dip
A warming, garlicky cooked carrot dip found on mezze tables across Morocco, boiled carrots mashed with garlic, cumin and a generous spoon of harissa for a dip with a gentle sweetness balanced by real heat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g carrots, peeled and sliced
- 3 garlic cloves, crushed
- 1.5 tsp cumin
- 1–2 tbsp harissa, to taste
- 4 tbsp olive oil
- Juice of 1/2 lemon
- Small bunch coriander, chopped, salt
Method
- 1
Boil the carrots
Boil the sliced carrots in salted water until completely tender, about 15 minutes, then drain well.
- 2
Mash
Mash the carrots roughly with a fork, leaving some texture, or blend briefly for a smoother dip.
- 3
Season
Stir in the garlic, cumin, harissa, olive oil, lemon juice and salt while the carrots are still warm so they absorb the flavours.
- 4
Adjust
Taste and add more harissa for extra heat, or more lemon for brightness.
- 5
Serve
Scatter with coriander and serve warm or at room temperature with bread.
Chef's tips
- Season the carrots while they are still warm — they take on flavour far better than once fully cooled.
- Adjust the harissa to your own heat tolerance; some brands and homemade versions vary widely in strength.
- This dip keeps well chilled for a few days, and the flavour deepens overnight.
Frequently asked questions
Can this be made ahead?
Yes, it keeps well in the fridge for up to three days; bring back to room temperature or warm gently before serving.
What is a good harissa substitute?
A mix of paprika, a little cayenne and a touch of tomato paste can approximate harissa's flavour and colour in a pinch.