Spicy Moroccan Carrot Dip

A versatile and delicious dip.

North African Carrot Dip | A Life (Time) of Cooking | Dip | Vegetarian

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.

If you are looking for carrot recipes, please browse here and here. Or are you looking for dip recipes here and here? Our favourites are Roasted Carrot and Apple Soup, Thick Yoghurt Dip, and Haydari. Perhaps some Moroccan recipes here and here. Be inspired by our Spring recipes here and here.

North African Carrot Dip | A Life (Time) of Cooking | Dip | Vegetarian

Spicy Moroccan Carrot Dip

ingredients
750g carrots
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

method
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.

Enjoy!

Namaskaram.

This dish is cross posted with out sister site, Heat in the Kitchen, where the original post occurred as part of the retro recipes series.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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