Directions

1. 1

   Peel and slice the carrots into ¼-inch disks.

2. 2

   Bring a saucepan of water to a boil and add the carrots. Cook for 15 to 20 minutes, until completely tender, then drain and let them cool slightly.

3. 3

   Add the cooled carrots, minced garlic, and Harissa Spice Mix to a food processor and process until well blended.

4. 4

   Add the lemon juice and yogurt (if using).

5. 5

   With the processor running, drizzle in the olive oil 1 Tbsp. at a time, processing until the dip is smooth and silky. Season with a pinch of salt. Makes 3 cups.

6. 6

   Top with chopped, toasted walnuts and a small handful of grated raw carrot for color. Lovely with warm pita, crisp crackers, or raw vegetables. *Greek yogurt adds creamy volume and softens the heat of the harissa. Skip it for a spicier, vegan version.