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    You are in: Home / Recipes / Moroccan Sweet Carrot and Honey Dip Recipe
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    Moroccan Sweet Carrot and Honey Dip

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Nancy's Pantry's Note:

    Haven't tried this yet, but it sounds very healthy and delicious. The recipe calls for dry chickpeas, but I prefer to short cut and use canned. This recipe is from my "Backyard BBQ Bible" cookbook.

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    Units: US | Metric


    1. 1
      Drain, rinse, and mash chickpeas very well. Melt butter in a heavy-based skillet; add the cumin, coriander, cinnamon, chili powder and carrots. Cook, covered, over low heat for 5 minutes, turning the carrots to coat them in the spices. Drizzle with honey. If the carrots start to stick, add 1 tablespoons water. Cover and cook for 20 minutes until the carrots are very tender and a caramel brown color. Cool slightly and mash in the skillet to include all the bits on the base of the pan.
    2. 2
      Combine the mashed chickpeas and carrots with the yogurt, parsley and olive oil, and season well with salt and pepper. Spoon into a serving bowl and drizzle with extra oil. Serve with celery sticks, blanched green beans or veggies of your choice. Can serve with pita chips as well.

    Ratings & Reviews:


    Nutritional Facts for Moroccan Sweet Carrot and Honey Dip

    Serving Size: 1 (54 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.3
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 5.5 g
    Cholesterol 20.3 mg
    Sodium 168.8 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 2.2 g
    Sugars 4.1 g
    Protein 1.7 g

    The following items or measurements are not included:

    Greek yogurt

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