Smoky carrot dip from Bon Appétit Magazine, October 2019: The Restaurant Issue (page 75)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on June 19, 2022

    this is easily one of the best, most delicious dips I have ever eaten. maybe the best ever? if you're thinking about this, please make this, you won't regret it

  • patioweather on August 28, 2021

    I soaked the almonds and added extra water and it was still extremely hard to blend in my nutribullet.

  • imaluckyducky on July 03, 2021

    5 stars. This is really, really good! Carrots have a wonderful sweetness that offsets the heat of harissa very nicely. Added some sumac and a little bit of citrus juice/zest to further bring out the flavors. Will definitely make this again.

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