Ingredients
- 4 cups carrots, diced
- ½ cup roasted almonds
- 2 tbsp olive oil
- 3 tbsp harissa
- 2 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp ground coriander
- Salt and pepper, to taste
Instructions
Place carrots in saucepan and cover with water. Cook over medium high heat until very soft, about 15 to 20 minutes. Drain the cooking water and let the carrots cool to room temperature.
Combine all ingredients except salt and pepper in a food processor or blender. Add a little water if the mixture is too thick to blend, until desired dipping consistency. Add salt and pepper to taste. Serve at room temperature.
Dip can be stored in the refrigerator for up to a week or frozen for up to three months.