HARISSA-ROASTED CARROT AND WHITE BEAN DIP

The combination of harissa and mint—one spicy, one cooling—takes this dip into can’t-stop-eating territory. Use cannellini, navy, great Northern, or another white bean 2 cups

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F.

Step 2

On a small rimmed baking sheet, toss the carrots with the harissa, 1 tablespoon of the olive oil, and the salt. Place the garlic on one side of the sheet. Roast until the carrots are fork-tender, 20 to 25 minutes.

Step 3

Let cool slightly.

Step 4

Squeeze the soft garlic cloves out of their skins into the bowl of a food processor or blender. Add the carrots and use a spatula to scrape in as much of the browned roasted harissa bits from the pan as possible. Reserving a few whole beans for garnish if desired, add the rest to the food processor or blender, plus the remaining 2 tablespoons of olive oil, mint, and lemon juice and puree until smooth, scraping down the sides of the bowl as needed. Add a little water or some of the reserved bean liquid, a few tablespoons at a time, to loosen the mixture if it is too pasty in texture. Taste and add more salt if needed.

Step 5

To serve, spoon the dip onto a shallow plate and use the back of a spoon to swirl it. Add the whole beans and a little dollop or two of harissa, if desired, drizzle with olive oil, and sprinkle with the chopped mint. Serve with pitas, crackers, or raw vegetables.

Step 6

Refrigerate in an airtight container for up to 1 week.