This is a dip from the North of Africa, delicious as part of tapas or a mezze plate. It can also be thinned slightly and used as a mash as part of a main meal. Wonderful as part of a vegetarian BBQ. Use as a dip with Turkish or Pita bread, Olive bread, other flatbread or chunky crusty bread. Serve with lumps of coarsely crumbled sheep’s cheese or feta, marinated olives and pickles.
This is one of the many recipes to do the rounds of family and friends, still popular after all these years. Quite surprising this little dip. Watch the amount of honey that you put in if you have carrots that are especially sweet.
Spicy Moroccan Carrot Dip
2 cloves garlic, peeled and crushed
2 Tblspns lemon juice
3 Tblspns extra virgin olive oil
0.5 tspn chilli powder
2 tspns sweet paprika
1 tspn turmeric
1 tspn ground cumin
1 tspn ground coriander powder
1/2 – 1 Tblspn or less of honey (start with the lesser amount and add more if needed)
salt and black pepper
green coriander leaves to garnish
Peel and slice the carrots. Cook them until very tender (roast after rubbing with a little oil, simmer or steam). Drain very well.
Mash the carrots and stir through the remaining ingredients. Taste for flavours and add more chilli, lemon juice, honey, salt and pepper as required.
Transfer to a serving bowl and allow the mixture to cool to room temperature. Garnish with chopped coriander leaves. Drizzle with a little olive oil.
recipe notes and alternatives
Add a handful of finely chopped fresh herbs – parsley, dill, mint, and/or coriander.