| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups (200g) all-purpose flour, plus more dusting
- 3 tablespoons (33g) flax seeds
- 3 tablespoons (36g) millet
- 3 tablespoons (30g) sesame seeds
- 2 tablespoons (20g) poppy seeds
- 2 teaspoons kosher salt
- Zest of half a lemon
- 1/2 cup (113g) unsalted butter, cold and cubed
- 4 ounces feta, crumbled
- 6 tablespoons cold water
- Harissa Roasted Carrot Dip, recipe follows
- Extra-virgin olive oil, for serving
- Flaky sea salt, for serving
- 1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces
- Half a small yellow onion, cut into 1-inch pieces
- Half a medium red bell pepper, cut into 1-inch pieces
- 1 clove garlic
- 2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons (30g) lemon juice, from 1 lemon
- 1 1/2 tablespoons (27g) tablespoons spicy harissa
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon smoked paprika
Instructions
- For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
- To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
- In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 354 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 34 mg |
| Sodium | 320 mg |
Reviews
My hubby always makes the crackers and I make the dip. He is a very advanced home baker and says the crackers are straight forward with no personal alterations needed. We personally love them!
The dip for me is mostly the same way with one exception. We prefer it with avocado oil. I tried it with two different types of olive oil and didn’t like the flavor. The avocado oil changed the whole game. I use Trader Joe’s harissa. I have tried two others in the past, a authentic one imported from Morocco (too spicy and sweet) and one from whole foods (all sweet no spice). The Trader Joe’s has the right balance of pepper and heat. This dip is delicious!
This roasted carrot harissa dip is SO YUMMY!! Nobody who tries it can believe it’s vegan & made of all veggies. Instead of harissa paste, I use Trader Joe’s Chili Crisp bc I always have it around, & it comes out perfect every time. Easy to make, & delicious with everything from veggies to Sunchips to crackers to chicken. Or just on a spoon haha. YUM!
Only made the carrot harissa dip. SOOO good!! Will definitely make again. It’s good on veggies and crackers.
Initially I was concerned about the texture of this dip but it is creamy and smooth and has the perfect amount of spice. My family was most impressed with the fact that I made the crackers. The feta adds a bit of saltiness and all of the different kinds of seeds really Make these crackers look impressive!
I only made the harissa roasted carrot dip. I couldn’t believe how yummy it was!!!
Fabulous!