Carrot Dip with Crushed Walnuts and Olives Recipe | Vegetarian Times Skip to main content

Carrot Dip with Crushed Walnuts and Olives

Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.



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1 ½ lb. carrots, peeled and cut into ½-inch-thick rounds (4 cups)
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3 cloves garlic, peeled
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2 tsp. whole coriander seeds
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2 Tbs. olive oil
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1 Tbs. lemon juice
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1 Tbs. harissa
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3 Tbs. chopped toasted walnuts
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¼ cup oil-cured black olives


  1. Place carrots and garlic in large pot, and add enough salted water to cover by 2 inches. Bring to a simmer, reduce heat to medium-low, and partially cover. Cook 15 to 20 minutes, or until carrots are tender. Drain, and place in bowl of food processor.
  2. Toast coriander in small skillet over medium heat 3 minutes, or until fragrant. Grind toasted coriander in coffee or spice grinder, or crush with mortar and pestle, and add to carrots.
  3. Add oil, lemon juice, and harissa. Pulse until smooth. Season with salt and pepper, if desired. Spoon into shallow bowl, and garnish with walnuts and olives.

Nutrition Information: 

1 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
10 g
0 mg
132 mg
3 g
4 g
Makes about 2 cups

Comments on this Recipe

c/o; Thank you for such considerate Vegetarian meals; I also appreciate the Newsletter, 2013. Much Thanks, KMC

What can be substituted for the harissa?

I substituted Sriracha sauce for the harissa and it came out great.

I love carrots and want to make this one for sure. I have no ideal what harissa is. I was thinking a seasoning, but reading below some kind of sauce maybe?