Sweet, tender carrots get a kick from harissa and a bright, fresh note from orange. Serve this dip with flatbread and crunchy raw vegetables as a colourful starter.
Carrots are more than just the base here: they also give the dip its texture and colour. Roasting the carrots in the oven lets some of their moisture evaporate and gives the edges a lightly caramelised flavour. The result is a thicker, sweeter purée than you’d get by boiling the carrots. If possible, use carrots that are roughly the same thickness so they soften at the same time. Dutch carrots are widely available in autumn and winter, but you can find them all year round.
Harissa adds warmth and spice; its heat varies from jar to jar and brand to brand. So start with a tablespoon and taste before adding more. The chilli should complement the carrots, not overpower them. Cumin adds an earthy note, while orange juice brightens the sweetness and keeps the dip from feeling too heavy. A little orange zest makes the citrus aroma more pronounced. If the dip is very thick after blending, add water a tablespoon at a time until it’s easy to spread.
For a smooth result, use a small food processor or stick blender. Let the carrots cool briefly after roasting, then blend them while they’re still warm; they’ll break down more easily. A few small pieces of carrot are no problem, though, if you prefer a chunkier, more rustic dip. Taste again at the end: the intensity of harissa, orange and carrots can vary, so the purée may need an extra pinch of salt or a splash of water. Sesame adds a nutty crunch, while parsley brings a fresh, green counterpoint.
Serve the dip with warm flatbread and raw vegetables such as cucumber, bell pepper or radishes. The cool, crunchy vegetables make a lovely contrast to the soft purée. It also goes well with falafel or grilled vegetables. For a different flavour, replace some of the parsley with coriander, or leave out the sesame if you don’t have any. Store leftovers covered in the fridge and eat within three days; don’t leave the dip at room temperature for an extended period. Stir before serving and, if you like, let it come to room temperature briefly.
Preheat the oven to 220 °C (200 °C fan). Place the carrots on a baking sheet and toss with the olive oil, salt and cumin.
Roast the carrots for 30–35 minutes, turning them halfway through, until completely tender with dark golden-brown edges here and there.
Meanwhile, toast the sesame seeds in a dry frying pan over medium-high heat for 2–3 minutes, shaking the pan regularly. Transfer the seeds to a plate as soon as they smell fragrant and turn lightly golden.
Leave the carrots to cool for 5 minutes, then transfer them to a food processor or a tall measuring jug. Add the harissa, orange juice and orange zest, and blend to a thick dip. If needed, add water one tablespoon at a time.
Taste and add more harissa or salt if you like. Spoon the dip into a shallow serving dish and sprinkle with the sesame seeds and parsley.
Serve with flatbread and raw vegetables.
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