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Tunisian Carrot Spread

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A creamy, smoky North African dip made with slow-cooked carrots, garlic, chili, and warm spices — blended to perfection and ideal for scooping with flatbread or spreading on toast.

Ingredients

Units Scale
  • 1 lb carrots, peeled and sliced
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tbsp tomato paste
  • 1 tbsp harissa paste (adjust to taste)
  • 1 tsp ground cumin
  • 1/2 tsp ground caraway seeds
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • Optional: 1 dried chili pepper (for garnish)

Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
  2. Stir in garlic, tomato paste, harissa, cumin, caraway, and paprika. Cook for 2 minutes to bloom the spices.
  3. Add sliced carrots and enough water to just cover them. Bring to a boil, then reduce heat and simmer until carrots are soft, about 25–30 minutes.
  4. Drain excess liquid and transfer the mixture to a food processor. Add lemon juice, salt, and pepper.
  5. Blend until smooth and creamy. Adjust seasoning as needed.
  6. Spoon into a bowl and drizzle with olive oil. Garnish with a whole dried chili if desired.
  7. Serve warm or chilled with warm pita, crackers, or as a sandwich spread.

Notes

  • Use smoked paprika for added depth and aroma.
  • For a milder version, reduce or omit the harissa and chili.
  • Can be stored in the fridge for up to 5 days.
  • Add a spoonful of tahini for a richer, creamier spread.

Nutrition

Find it online: https://yumfoodusa.com/tunisian-carrot-spread/