Harissa-roasted carrot and white bean dip from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 25) by Joe Yonan

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Ingredients

garlic
mint
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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

lholtzman on June 07, 2024

I really like this dip. Unfortunately, my garlic overcooked. Next time I’ll use bigger cloves or take out before the carrots are done.
bernalgirl on May 13, 2024

Made with Rancho Gordo King City Pinks which I’d already cooked. I really like the combination of flavors in this dip and agree it’s one to try as you go. I used slightly less mint and slightly more lemon when all was said and done. I might still stir in more harissa or Aleppo pepper. This made an excellent snack with TJ’s Lentil Curls and I would enjoy it in a wrap.
SheilaS on May 06, 2024

At first I thought there were too many clashing flavors - sweet roasted carrot, spicy harissa that’s a bit smoky from being charred on the carrots, tart lemon juice, bright mint - but I ended up enjoying it. Glad I tried it but not sure I’ll make it again.
purrvicz on February 18, 2024

I didn't care for the mint in this dip. I would make it again but sub a different herb or omit the mint.
patioweather on October 24, 2023

I've made this twice. The first time, I thought it was bland but I didn't follow the recipe exactly, so I assumed it was my fault. The second time, I followed the recipe diligently and it was still kind of a let down.
MariaSwe on December 28, 2021

I love this dip. I've made it so many times and it comes out perfect every time. If I don't have fresh mint leaves (as in wintertime) I use maybe 1 tsp of dried mint. It's not the same but still good. It's equally good with home cooked or canned beans.
Ksmotherman on December 28, 2020

I was out of mint, so subbed in tarragon. It tasted very bright! The flavor was unexpected, but tasty. Tarragon makes for a very interesting substitution.
inflytur on August 15, 2020

A great dip. Think about how hot your harissa is before deciding about how much to use when roasting the carrots. The brand I use is very hot and the dip turned out a bit too hot. Next time I’ll use less than a Tbl.
Zosia on May 29, 2020

I made this with coriander and I think it didn't have the same impact that mint would have had. I did like that it wasn't overly sweet and the roasted garlic, harissa and lemon added good flavour. Both flavour and colour were better the next day. I'll make it again but only when I have mint on hand.
krista_jo on May 27, 2020

This was easy and delicious and it tastes even better the next day.
ksg518 on February 24, 2020

A great dip! I used slightly more carrots and slightly less beans but I think this is a recipe that can be altered with the amounts you have on hand. I also think it could use a smidge more lemon juice. Don't omit the mint; it takes the dip from good to great. My only complaint is that the gorgeous photo must be stylized. Even with a higher carrot to bean ratio, my dip was only a light orange.