Recipe by Daydream
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
Top Review by momof2leos
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!
- 453.59 g carrots, peeled and chopped into large pieces
- 1 clove garlic, peeled and left whole
- 2.46 ml ground cumin
- 2.46 ml paprika
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 0.25 ml cayenne pepper
- sea salt, to taste
- 14.79 ml honey
- 29.58 ml fresh lemon juice
- 44.37 ml virgin olive oil
- 29.58 ml seeded green olives (left whole or chopped, your preference)
- 29.58 ml fresh cilantro leaves
- 4-6 rounds flat bread or 4-6 pita pocket bread
Directions See How It's Made
- Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
- Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
- Tip the carrots and garlic into the food processor bowl, and process until smooth.
- Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
- With the machine still running, add the olive oil gradually.
- Allow to cool.
- 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.