Carrot Harissa Spread

This vibrantly colored dip featured prominently in the rainbow of spreads we made for an art gallery opening featuring art inspired by the work of social justice organizations. Orange carrot harissa spread was joined by red romesco sauce, yellow saffron butter, green chermoula, and magenta beet-yogurt dip. Guests played with their food by painting bread with colorful dips, and became food artists themselves.

This spread also makes a lovely cold or warm soup. Just blend with additional cooking water or vegetable broth, and garnish with sesame seeds and/or pistachios.


  • 1.5 lbs. carrots, peeled and cut into 1/2 inch thick rounds [4 cups]
  • 3 cloves garlic, peeled
  • 1/4 teaspoon ground coriander
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon harissa
  • 1 Tablespoon tahini


1. Place carrots  in large pot, and add enough salted water to cover by an inch. Bring to a boil, then simmer at medium-low. Cook 15 to 20 minutes, or until carrots are tender. At the last minute, add the garlic to soften its bite but keep most of its flavor. Drain, and place in bowl of food processor. Save a cup of the cooking water to use for thinning out the spread.

2. Add coriander, oil, lemon juice, and harissa to your food processor or blender. Pulse until smooth, adding in cooking water to help blend. Season to taste with salt and pepper.


  • Minneapolis