Sauté the onion with the spices

• Heat the olive oil in a frying pan over medium heat.
• Add the onion with the sumac, cinnamon and cumin and sauté until soft and fragrant.

Cook the carrots

• Add the carrots to the pan and sauté until softened and slightly caramelized.

Blend the dip

• Transfer the carrots and onion to a food processor.
• Add the orange zest and juice, ginger, herbs, more cinnamon, cumin and sumac, and the harissa.
• Add the oil and blend until creamy and spreadable.

Serve

• Taste and adjust the seasoning, then spread on toast or serve as a dip.