Roasted Carrot, Dulse, & Harissa Dip

Summer days in far Northern California are best spent on a river bank with good friends, snacks, and beverages of a refreshing nature. That being said, summer days for a seaweed farmer mean lots of scrubbing tanks, managing the sky-high growth rate of seaweeds, and hustling and bustling to get our products to the farmers markets and restaurants in our community. But whether we’re dipping our toes in a swimming hole or shoving them in our Extra-Tuffs, having a filling, easy, delicious dip on hand is incredibly clutch. This is that dip, folks. You know the kind — so satisfying you could just go after it with a spoon, if you happened to forget your cucumber slices and pita chips.

Our garden is going off with carrots right now, and I highly recommend checking your local farmers market to snag a bunch for this recipe! This recipe was adapted from Molly at Spices in my DNA.

Roasted Carrot, Dulse, & Harissa Dip

For the seaweed roasted carrots

  • 8 medium-large carrots, peeled and sliced 1/4'' thick

  • 60 grams or 1 C fresh Dulse, rinsed and roughly chopped

  • 1 1/2 Tablespoons olive oil

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

For the dip

  • 1/2 cup cooked lentils*

  • 1/3 cup raw almonds

  • 1 tablespoon harissa paste*

  • 2 cloves garlic

  • juice of 1 lemon

  • 1/3 cup packed cilantro

  • 1/2 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup ice water

  • veggies, pita chips, pita bread, and/or crackers for dipping

  1. Preheat oven to 350℉. Line a large rimmed baking sheet with parchment. Add carrots, Dulse, olive oil, smoked paprika, paprika, cumin, salt, and pepper to the baking sheet and toss to coat. Bake for 50 minutes, or until carrots are soft and slightly shriveled, tossing once or twice during baking. Let cool.

  2. Once carrots have cooled, add to a food processor along with the lentils, almonds, harissa, garlic, lemon juice, cilantro, olive oil, salt, and pepper. Blend until smooth. With the processor running, slowly stream in the ice water and blend until dip is even creamier. Season to taste with additional salt and pepper if desired. Serve with dippers of choice!