Moroccan-Spiced Carrot & Lentil Dip

An Immunity-Support Snack

• Carrots are rich in beta‑carotene, vitamin A, and antioxidants, which support immune function and eye health.
  

• Tahini (ground sesame seeds) adds additional healthy fats and has trace minerals like copper and selenium that counteract free radicals for healthy immunity.
  

• Harissa includes garlic, cumin, and coriander, which contribute antioxidants and antimicrobial benefits.

Ingredients

• 4-5 medium carrots, scrubbed

• ¼ cup + 2 teaspoons olive oil, divided

• Sea salt and ground black pepper, to taste

• 1 cup cooked red lentils

• 2 tablespoons fresh lemon juice

• 2 tablespoons of tahini
  OR mix 2 tablespoons almond butter + 1 tablespoon sesame oil to substitute

Make your own harissa:

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon ground caraway

• 1 clove of garlic, peeled and chopped

• Chopped fresh chili, to taste

• 1 teaspoon tomato paste

To garnish:

• Pomegranate seeds

• Toasted pine nuts

• Chopped flat-leaf parsley

• Drizzle of olive oil

Directions

1. Preheat the oven to 400°F and line a small baking sheet with parchment.

2. Cut the ends off the carrots and place them on the baking sheet. Toss the carrots with the 2 teaspoons of olive oil and season with salt and pepper.

3. Slide the carrots into the oven and roast for about 25 minutes, or until tender and lightly browned on all sides, flipping them over halfway through. Cool the carrots thoroughly.

4. Meanwhile, in a food processor fitted with the "S" blade, add the harissa, lentils, lemon juice, tahini, salt, and pepper.

5. Chop the cooled carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until it’s a coarse consistency. Set the food processor to high and add ¼ cup olive oil.

6. Top with the garnishes of your choice, and serve with crackers or endive leaves.