Harissa-Roasted Carrot and Bean Dip

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The operation of harissa and mint — 1 spicy, 1 cooling — takes this dip into can’t-stop-eating territory. Instead of cannellini oregon different achromatic beans (navy, large Northern, etc.), you tin usage pinto beans oregon chickpeas.

The dip tin beryllium refrigerated successful an airtight instrumentality for up to 1 week.

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Ingredients

measuring cup

Servings: 8 (makes astir 2 cups)

8 ounces carrots, chopped into 1-inch pieces
1 tablespoonful harissa, positive much (optional) for finishing the dish
3 tablespoons extra-virgin olive oil, positive much for finishing the dish
1/2 spoon kosher salt, oregon much to taste
5 ail cloves, unpeeled
1 3/4 cups cooked cannellini beans positive 1/2 cupful cooking liquid (may substitute canned beans from 1 15-ounce can, drained but not rinsed, with tin liquid reserved)
1/4 cupful lightly packed caller mint leaves, positive much chopped mint for finishing the dish
1 tablespoonful caller citrus juice

Nutritional Facts

Per serving

Calories
113
Fat
5 g
Saturated Fat
1 g
Carbohydrates
13 g
Sodium
271 mg
Protein
3 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Tested by Joe Yonan.

Published April 4, 2020

Updated March 16, 2026