Harissa-Roasted Carrot & Cashew Dip

Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish

Instructions

  1. Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
  2. Preheat oven to 400 F (200 C).
  3. In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
  4. Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
  5. Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
  6. Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
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