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

  • carrots
  • garlic
  • harissa paste
  • mint
  • white beans

Where’s the full recipe - why can I only see the ingredients?

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

  • 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.

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