Total Time
Prep 10 mins
Cook 20 mins

This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.

Ingredients Nutrition


  1. Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
  2. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
  3. Tip the carrots and garlic into the food processor bowl, and process until smooth.
  4. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
  5. With the machine still running, add the olive oil gradually.
  6. Allow to cool.
  7. Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.
Most Helpful

This was delicious! I made it for a party so I left out the olives, in case some people didn't like them, and I subbed dried cilantro because i didn't have fresh. It was gone quickly! Incidentally, I make my own baby food and could never get my youngest to like carrots as the older too did....On a whim, I gave hime some of this while I was prepping for the party...he sucked it down. I'm making a DOUBLE batch today!

momof2leos January 18, 2012

My friends and I formed a supper club and we cook a different country or regional cuisine each month. This month was Moroccan and I made the carrot dip as an appetizer. It's absolutely delicious, easy to make, tastes exotic, and smells and looks beautiful. Wonderful!

TartGirl April 16, 2005

I made this last night for a food day at the office today and it nearly didn't make it to work at all! I think I could live on this! I made the recipe mostly as written (skipped the olives and cilantro and garnished with a liberal sprinkling of za'atar). This is really good (who knew carrots could taste so fluffy?!) and very mildly spiced (for my pickier, non-spice-consuming coworkers). This is great as a dip, but I think it'd make a lovely sandwich spread too (and I'm pretty sure I'll be marinating tofu in the spice/honey/lemon combo. Very nicely balanced flavors, very versatile! Thanks!

velorutionista August 08, 2008