Harissa Carrot Dip with Pumpkin Seeds

Harissa Carrot Dip with Pumpkin Seeds

Bring harissa carrot dip with pumpkin seeds to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pale Ale when the food is ready.

Ingredients

Serves 4

• 600 g carrots, sliced

• 2 tbsp olive oil

• 1 tbsp harissa

• 1 tsp cumin

• 1 lemon

• 30 g pumpkin seeds

• 4 pitta breads (vegan)

• 1/4 tsp salt

Instructions

1. Heat oven to 210°C, 190°C fan. Toss carrots with half the oil and salt and roast for 30–35 minutes until soft.

2. Toast seeds in a dry pan for 3 minutes, shaking until they start popping.

3. Cool carrots slightly and blend with harissa, cumin, remaining oil and 2 tbsp lemon juice. Add 3–5 tbsp warm water for a scoopable dip.

4. Spoon into a bowl, scatter with seeds and serve with warmed pitta.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Pale Ale. Citrus hops brighten savoury and spiced food. Keep the bitterness moderate so it does not amplify chilli heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.