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, even Olive bread.
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 (boil 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.