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Harissa-Roasted Carrot and Bean Dip

Harissa-Roasted Carrot and Bean Dip 8.000

(Aubrie Pick/Ten Speed Press)

Eat Voraciously Newsletter Weeknight Vegetarian Apr 5, 2020

The combination of harissa and mint — one spicy, one cooling — takes this dip into can’t-stop-eating territory. Instead of cannellini or other white beans (navy, great Northern, etc.), you can use pinto beans or chickpeas.

Storage Notes: The dip can be refrigerated in an airtight container for up to 1 week.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 2 cups

Ingredients
  • 8 ounces carrots, cut into 1-inch pieces
  • 1 tablespoon harissa, plus more (optional) for finishing the dish
  • 3 tablespoons extra-virgin olive oil, plus more for finishing the dish
  • 1/2 teaspoon kosher salt, or more to taste
  • 5 garlic cloves, unpeeled
  • 1 3/4 cups cooked cannellini beans plus 1/2 cup cooking liquid (may substitute canned beans from one 15-ounce can, drained but not rinsed, with can liquid reserved)
  • 1/4 cup lightly packed fresh mint leaves, plus more chopped mint for finishing the dish
  • 1 tablespoon fresh lemon juice

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Directions

Position the rack in the middle of the oven and preheat to 450 degrees.

On a small rimmed baking sheet, toss the carrots with the harissa, 1 tablespoon oil and salt. Place the garlic on one side of the sheet. Roast 20 to 25 minutes, until the carrots are fork-tender. Let cool slightly.

Squeeze the soft garlic cloves out of their skins into the bowl of a food processor or blender. Add the carrots and use a spatula to scrape in as much of the browned roasted harissa bits from the pan as possible. Reserving a few whole beans for garnish, if desired, add the rest to the food processor or blender, plus the remaining 2 tablespoons olive oil, the mint and lemon juice and puree until smooth, scraping down the sides of the bowl as needed. Add a little water or some of the reserved bean liquid, a few tablespoons at a time, to loosen the mixture if it is too pasty in texture. Taste, and add more salt if needed.

To serve, spoon the dip onto a shallow plate and use the back of a spoon to swirl it. Add the whole beans and a little dollop or two of harissa, if desired, drizzle with olive oil and sprinkle with the chopped mint. Serve with pitas, crackers or raw vegetables.

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Recipe Source

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 113


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 271mg 11%

Total Carbohydrates: 13g 4%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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