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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 4 servings The following items or measurements are not included below: flat bread |
||
| Calories 167 | ||
| Calories from Fat 100 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 151mg | 6% | |
| Potassium 451mg | 12% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 10.0g | ||
| Protein 1.5g | 3% | |
Ingredients
- 16 ounces carrots, peeled and chopped into large pieces
- 1 clove garlic, peeled and left whole
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- sea salt, to taste
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 3 tablespoons virgin olive oil
- 2 tablespoons seeded green olives (left whole or chopped, your preference)
- 2 tablespoons fresh cilantro leaves
- 4-6 rounds flat bread or pita pocket bread
Directions
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.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Goldcrest
On Mar 23, 2009
Excellent! I served it with Moroccan Ksra-Bread. I roasted the carrots, as suggested in another recipe, used palm sugar instead of honey as I prefer it, and omitted olives because I didn't have them.
From: TartGirl
On Apr 16, 2005
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!
From: damienducks
On Aug 8, 2008
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!
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