• 3 Ratings

Finish this smoky spread with a drizzle of olive oil and fresh pomegranate seeds.

Recipe by Heather Christo
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In large skillet heat 2 Tbsp. of the oil over medium-low heat. Add carrots and garlic; cook and stir 12 minutes or until carrots are caramelized and tender.

  • Transfer carrots, garlic, and any oil to blender. Add roasted pepper, harissa paste, paprika, vinegar, and the remaining 1 Tbsp. oil. Cover; blend until smooth, scraping sides as necessary. Season to taste with kosher salt. Transfer to a serving bowl; drizzle with additional olive oil; top with pomegranate seeds. Serve on Anytime Socca, other flatbread, or toasted baguette slices.

*To roast red sweet pepper

Preheat broiler. Place medium red sweet pepper on foil-lined baking sheet. Broil 4 to 5 inches from heat about 5 minutes or until pepper skin is charred. Turn; broil about 5 minutes more or until skin is charred. Remove and wrap pepper in foil. Let stand 5 minutes; remove peel, stem, and seeds. Store in refrigerator up to 3 days.

Nutrition Facts

44 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 62 mg sodium. 115 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 0 g protein; 0 g trans fatty acid; 5139 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1