Roasted Carrot & Harissa Dip

📝 Ingredients

• 500 g carrots (about 5 carrots)
• 3 garlic cloves
• 1 tbsp olive oil
• 1 tsp ground cumin
• 150 g 2% Greek yoghurt
• 1 tbsp tahini
• 1 tbsp harissa
• ½ lemon (for the juice)
• 1 cucumber (about 300 g)
• 1 red pepper (about 160 g)
• 2 pitta breads (about 60 g each)
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Blender
• Peeler
• Chopping board and knife
• Serving bowl

📖 Steps

1. Preheat the oven to 200 °C. Peel the carrots and cut them into 3 cm pieces, halving the thickest ones lengthways so that all the pieces cook at the same time.
2. On the baking tray lined with baking paper, toss the carrots with the olive oil, cumin, a pinch of salt and pepper. Add the whole unpeeled garlic cloves, tucking them between the carrots so they don't burn.
3. Roast for 30 to 35 min, turning halfway through, until the carrots are very tender (the tip of a knife goes in with no resistance) and nicely browned in places.
4. While they roast, wash the cucumber and the pepper. Cut the cucumber into 8 cm sticks. Remove the stalk and seeds from the pepper, then cut it into 1 cm strips. Keep in the fridge.
5. Cut each pitta bread into 8 triangles. Spread them on the oven rack and bake for 5 to 6 min at 200 °C at the end of the carrots' cooking time, until golden and crisp. Keep an eye on them: they burn very quickly.
6. Leave the carrots to cool slightly for 10 min, then squeeze the garlic cloves to push out the soft flesh. Blend the carrots and garlic with the Greek yoghurt, tahini, harissa and the juice of the ½ lemon for 1 to 2 min, scraping down the sides, until smooth.
7. Taste, add salt if needed and adjust the heat: the strength of harissa varies a lot from one jar to another. If the dip is too thick, add 1 to 2 tbsp cold water and blend again for a few seconds.
8. Pour the dip into the serving bowl and make a hollow with the back of a spoon. Serve chilled or at room temperature, with the cucumber sticks, pepper strips and crispy pitta triangles.