Roasted Carrot, Chickpea + Harissa Dip

* notes: I used about half a chili with the seeds, but please moderate the level of heat to your liking. Also, I kind of just threw harissa components into the food processor for this, but if you have some prepared harissa on hand, you could just spoon a couple hearty dabs of that into the food processor along with the carrots, chickpeas, tahini, lemon, salt and pepper. It’s even faster that way! :) note: notes: I used about half a chili with the seeds, but please moderate the level of heat to your liking. Also, I kind of just threw harissa components into the food processor for this, but if you have some prepared harissa on hand, you could just spoon a couple hearty dabs of that into the food processor along with the carrots, chickpeas, tahini, lemon, salt and pepper. It’s even faster that way! :)

subheading: for the dip:

4 to 5 medium carrots, scrubbed

¼ cup + 2 tsp olive oil, divided

salt + pepper

1 cup cooked chickpeas

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground caraway

1 fat clove of garlic, peeled + chopped rough

rough diced fresh chili, to taste (I used ½ of a standard red chili)

zest and juice of half a lemon

1 tsp tomato paste

2 tbsp tahini

subheading: garnishes to top the dip:

pomegranate seeds

toasted pine nuts

crispy brussels sprout leaves (quarter brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or until crsipy and browned)

chopped flat leaf parsley

extra drizzles of olive oil

Directions at thefirstmess.com

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