Harrisa dip of sweet and hot peppers and carrots
2 servings
40 minutes
Harissa is a vibrant, aromatic dip made from sweet and spicy peppers and carrots, inspired by Indian cuisine. Its origins trace back to the Middle East and North Africa, where it is traditionally used as a hot sauce. In this version, the sweetness of carrots and cinnamon harmonizes with the spiciness of chili and smoked paprika, while subtle herbal notes add complexity to the dip's flavor. Roasted vegetables infused with spices acquire a rich texture, and fresh lemon juice adds a light tanginess. This dip is perfect for serving with toasted pita and pairs well with feta cheese and fresh herbs. It can be used as a standalone snack or a zesty addition to meat and vegetable dishes. After resting overnight in the fridge, it reveals its full flavor depth.
1
Cut the peppers (bell peppers into quarters, chili in half) and remove the seeds, membranes, and other internal riches.
- Red sweet pepper: 2 pieces
- Red chili pepper: 2 pieces
2
We clean the carrot and cut it randomly. I cut it into diagonal circles 5 mm thick.
- Carrot: 1 piece
3
Cut the onion into rings 1 cm thick
- Onion: 1 piece
4
Young garlic does not need to be peeled, as it is soft and aromatic. If the garlic is mature, we peel the cloves from the skin.
- Garlic: 1 clove
5
Turn on the upper grill in the oven and place a tray under it - let it heat up.
6
In a bowl, we mix liquid and dry ingredients.
- Soy sauce: 2 tablespoons
- Table vinegar: 1 tablespoon
- Cane sugar: 1 tablespoon
7
We take out the heated baking tray, arrange the vegetables in it, add bay leaf, cloves, and thyme, and pour in the 'sauce'.
- Cloves: 4 pieces
- Bay leaf: 2 pieces
- Fresh thyme: 1 stem
- Olive oil: 2 tablespoons
- Smoked paprika (pimenton): pinch
8
Send to the grill. Turn every 10 minutes.
9
When the vegetables are ready, take them out and put them in the blender along with all the juices, adding lemon juice, salt, and pepper to taste.
- Ground black pepper: pinch
- Salt: pinch
10
Cool it and let it sit in the fridge for a couple of hours, preferably overnight.
11
Carrots with cinnamon and soy sauce provide a spicy sweetness, while peppers are highlighted by the sharpness and acidity of vinegar, all complemented by herbal aromas — a great appetizer for drinks. Before serving, you can add feta and fresh herbs; I usually add roasted sesame and a bit of parsley/green onion. Serve with oven-dried pita.
- Cinnamon: pinch
