This is a favorite appetizer. It goes great with pita chips or blue corn chips. Leftovers are also delicious as a spicy side dish the next day!
1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.
2. Transfer the carrots to a food processor. Add the vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree.
3. Drizzle in some olive oil and puree. ..enough to make it nice and creamy.
4. Season dip with salt to taste. Plate it up and serve with pita or baked tortilla chips!!!
Keeps in the fridge for a few days. Serve at room temperature.
Original recipe suggested topping with: 1/4 pound feta cheese, crumbled (about 1 cup) and 3 pitted black olives, chopped
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 3 cups | ||
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Calories: 16 | ||
Calories from Fat: 8 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 17.5mg | 0 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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