We grabbed harissa, a hot chili pepper blend dating back to 16th century Tunisia, to make a vegan spread for spice-lovers. Our take is as versatile as it is delicious, with garden-fresh carrots, olive oil, and tahini giving it a balanced taste with the perfect amount of kick. We love it on Silver Hills Bakery's high-fibre Sprouted Power Squirrelly bread.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Difficulty Easy
Author Silver Hills Bakery
Ingredients
5medium carrots, peeled and sliced ½-inch thick
3Tbspharissa spice blend, divided
3Tbspolive oil, divided
1clovegarlic, crushed
1Tbsplemon juice
1Tbsptahini
2Tbspwater
to tastesalt and pepper
Instructions
Preheat your oven to 375°F. Peel and slice carrots. Toss with 1 tablespoon harissa, 1 tablespoon olive oil, garlic, and lemon juice. Bake until carrots are almost tender, approximately 45 minutes. Cool for 10 minutes.
Transfer to a food processor and pulse until roughly chopped. Add water, tahini, and additional harissa (start with 1 additional tablespoon). Continue processing and drizzle in olive oil a little at a time until a chunky paste forms. Add salt and pepper and adjust seasonings to taste.
Serve with our Sprouted Power Squirrelly bread or your favourite veggies and crackers.