Harissa Spiced Carrot Puree

Recipe by Ripe


  • 8 carrots, peeled and chopped
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 tsp cumin seeds
  • 4 tbsp red harissa paste ( I used the dried Harrisa and she is quite spicy !)
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 2 tbsp dukkah


  1. Place the carrots in a large saucepan and fill with enough water to cover. Place over a medium heat and cover with a lid. Cook for 20-25 minutes, until the carrots are very soft. Remove from heat and drain well.
  2. Place a frying pan over medium heat. Add the olive oil, garlic, and cumin seeds. Stirring constantly, fry for 1-2 minutes until the seeds are toasted.
  3. Remove from the heat and transfer into a food processor. Add the carrots, harissa, lemon juice and salt. Blend until very smooth and well combined.
  4. To serve, place in a serving bowl. Sprinkle over the dukkah and drizzle with a little olive oil.

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