Moroccan Sweet Carrot and Honey Dip

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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2⁄3 cup chickpeas, rinsed and drained
• 1⁄4 cup butter
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon chili powder
• 1 1⁄4 cups carrots, chopped
• 1  tablespoon honey
• 1⁄3 cup  natural  Greek yogurt
• 2  tablespoons parsley, chopped
• 2  tablespoons  extra-virgin olive oil (plus 1 additional tablespoon)

Directions

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. 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.