A wonderfully versatile and delicious dip or spread from North Africa. The flavours of sweet, sour and spicy are beautifully balanced. Use this Moroccan carrot dip for a gorgeous splash of colour and vibrant hit at parties, as part of a mezze spread or a potluck meal.
I’ve called this recipe a Moroccan carrot dip, but it’s really influenced by the Maghreb as a whole. The countries of North Africa that make up the Maghreb are Morocco, Tunisia, Algeria and Libya. Carrots are a common vegetable across this region and salads and dips made with them abound. This Moroccan inspired one made with rose harissa is my favourite. I make it a lot.
Harissa is a Tunisian hot chilli paste which is usually made from piri-piri peppers, caraway seeds, cumin seeds, garlic, olive oil and lemon juice. There are many variations across the Maghreb, however. It may contain alternative red peppers, herbs and spices too.
Rose harissa is a common variation. As its name suggests, it includes the addition of rose petals. The roses add a subtle sweetness and floral notes which mollifies the fieriness of the chilli somewhat. I use rose harissa powder from Steenbergs rather than a paste.
Pilpelchuma is another fiery mix that works well in this recipe. It’s from Libya and is a bit more difficult to find, though you could, of course, make your own.
Moroccan Carrot Dip
This Moroccan carrot dip is both easy to make and versatile. For starters, why not include it as part of a mezze feast? I do love a good spread of Middle Eastern and North African small plates to share.
There are plenty of other ways to enjoy it though. You can spread it in sandwiches or wraps for lunch. Use it to dip flatbreads, crackers or crudités into, of course. This one works particularly well for parties, picnics or alongside drinks. Make yourself popular and take some along to a potluck supper. In addition you can dollop some onto your salads to liven them up. Enough of me waffling on.
It’s also lovely served with falafel instead of this yoghurt tahini sauce. We like it spread onto toasted slices of halloumi and olive garlic spelt bread too. We’ve even enjoyed it as a topping for savoury waffles as you can see from the photo above. Pancakes would be equally good.
It’s simple to prepare, healthy to eat and colourful to look at. It’s also really tasty with a good balance of sweet, sour and spicy flavours.
Once you’ve cooked your carrots, the process of making this Moroccan carrot dip is easy peasy. Either place all of the ingredients into a food processor or blender or simply mash them together with a fork. Job done. I quite like a smooth texture, so I use my FroothieEvolve.
You can serve it warm or at room temperature, but it’s not at its best straight from the fridge. You can, however, keep it in the fridge for two days. Just bring it up to room temperature and give a good stir before serving.
Keep the carrots’ cooking water in the fridge for up to two days. You can then use in soups, stews or sauces as a flavourful addition.
Moroccan Carrot Dip Variations
Variety is the spice of life. And you can change up this Moroccan carrot dip every time you make it. Vary the texture, the heat, the spices, the sweetness or the sourness to suit your tastes or mood. You can also use different toppings to give a different character profile. See my list of topping suggestions in the next section.
Boil or Roast
The simplest method to make this Moroccan carrot dip is to boil the carrots. It’s less fuss and less expensive too as you don’t need to turn the oven on. However, roasting the carrots gives them added sweetness and caramel notes which makes this dip a bit more special. And you don’t have to use the oven either. My air fryer works perfectly for roasting small quantities of vegetables.
On the other hand, if you want to make the most of that beautiful orange colour, it’s best to boil your carrots.
Smooth or Chunky
People can be quite fussy about dips and spreads. Some like them super smooth and some like them chunky. And some like them somewhere in between. For a smooth and creamy texture, you’ll need a power blender. I use my Froothie Evolve as I prefer this dip to have a velvety mouthfeel. Use a food processor for something with a bit more texture or for full throttle rustic, simply mash with a fork.
Fiery or Mild
Harissa is quite a fiery spice mix so there’s a fair amount of heat in this Moroccan carrot dip. If you prefer something milder, either use less harissa or a milder spice mix. If you’d rather not have any chilli at all, grind up a mix of toasted cumin seeds, caraway seeds, coriander seeds and peppercorns. Then add a little smoked paprika.
If you like things really hot, add another quarter to half a teaspoon of rose harissa.
Sweet or Not-So-Sweet
Carrots are already quite a sweet vegetable, but adding a little extra sweetness really complements the fieriness of the chilli. Young carrots are likely to be sweeter than older ones, so you might like to add a little less or more sweetness, depending on the quality of your carrots. I like to use honey for it’s wonderful flavour, but you can easily swap this for date syrup, sugar or even maple syrup.
Sour or Not-So Sour
This dip is all about the balance of sweet, sour, savoury and heat. Citrus, such as lemon juice or lime give a certain sweetness as well as sour notes. I’d definitely recommend using one of these if you can, although a sour orange would be lovely too. Go carefully when adding the citrus juice as you may find you don’t need all of it. It’s all about individual taste.
If you don’t have any citrus to hand, you can use vinegar instead. I find a tablespoon of apple cider vinegar works a treat.
Vegetarian or Vegan
I’ve used honey in this Moroccan carrot dip recipe, so it’s not suitable for vegans. As mentioned above, however, you can use date syrup, sugar or maple syrup instead. You could also try my recipe for bee-free dandelion honey.
Dip or Sauce
As well as a piquant and colourful dip, you can quickly turn this recipe into an easy pasta sauce. Just add some of the carrots’ cooking water to the mixture as you blend it, until you have a saucy consistency. Serve whilst still warm and add any of the toppings suggested below.
Moroccan Carrot Dip Toppings
Whilst this Moroccan carrot dip is delicious just as it it, toppings can add an extra dimension. Try one or more of the following:
- a drizzle of extra virgin olive oil
- a teaspoon of capers
- chopped green or black olives – or a mixture of both
- crumbled feta cheese
- chopped boiled eggs
- finely chopped parsley
- finely chopped coriander leaves (cilantro)
- pine nuts
- a sprinkling of sesame seeds
- pieces of roasted or boiled carrot
We like it best topped with olive oil, chopped olives and a sprinkling of parsley. That doesn’t stop us adding feta cheese as well though.
Other Carrot Recipes You Might Like
- Baked carrot falafel
- Carrot & cheese sandwich filling
- Carrot top pesto
- Healthy vegan carrot cake
- Roasted carrots and lentil curry
- Simple carrot salad with orange & ginger
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this Moroccan carrot dip or a variation of it, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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For more dips and spreads you might like, I have plenty of recipes to choose from. All delicious, of course.
Choclette x
Moroccan Carrot Dip. PIN IT.
Moroccan Carrot Dip – The Recipe
Moroccan Carrot Dip
Ingredients
- 400 g carrots topped and tailed but not peeled
- 3 cm thumb size knob root ginger
- 1 plump clove of garlic
- 1 tsp rose harissa (I use a powder mix, but a paste is fine too)
- ¼ tsp sea salt
- 1 tsp honey
- 1 lemon juiced
- 2 tbsp extra virgin olive oil
Instructions
- Roughly chop the carrots and simmer in a pan with just enough water to cover. As soon as they’re cooked remove from the heat and drain. Keep the water.400 g carrots
- Blitz everything but the olive oil in a food processor or blender until you have a paste. Or for a chunkier texture, simply mash with a fork.3 cm thumb size knob root ginger, 1 plump clove of garlic, 1 tsp rose harissa, ¼ tsp sea salt, 1 tsp honey, 1 lemon
- Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.2 tbsp extra virgin olive oil
- If the mixture is a bit too thick, add some of the carrot cooking water.
- Spoon into a bowl and top with any of the options listed below.
Notes
Top with any of the following:
- a drizzle of extra virgin olive oil
- a teaspoon of capers
- chopped olives
- crumbled feta cheese
- chopped boiled eggs
- finely chopped parsley
- finely chopped coriander leaves (cilantro)
- pine nuts
- a sprinkling of sesame seeds
- pieces of roasted or boiled carrot
Nutrition Estimate
Sharing
I’m sharing this recipe for Moroccan carrot dip with Cooking With My Kids for #CookBlogShare.
Kate - Gluten Free Alchemist says
What a bowl of vibrancy. It sounds absolutely delicious and the colour is incredible. I am a huge lover of North African flavours and I KNOW I would love this bowl. Pinned xx
Choclette says
It’s so easy to make Kate. I’m sure you’ll love it and it’s so versatile too. I make it slightly differently each time.
poyma says
This was so easy and delicious! I will be making this one again and again!
Choclette says
It’s just brilliant isn’t it? I’ve been making it again and again for ages. Thanks for letting me know you like it.
Susan @ The Spice Garden says
Oh Choclette ! I picked a perfect time to visit ! I love the spices and consistency of this dip. We enjoyed it with pita chips and extra cilantro and pistachios chopped and scattered atop like a North African bruschetta ! Delish !
Choclette says
Hello Susan, lovely to hear from you. It’s such a nice spread, I make it quite a lot. Love your topping idea, I’m going to have to try it.
louise Gunstone says
Looks delicious. I’ll give ti a go as we were meant to visit Morocco just as lockdown happened.
Choclette says
Oh noooooo! Mind you it was probably better not to go than be stuck there during lockdown. Or maybe not. It’s a delicious dip.
Swathi says
I love Moroccan spices. this carrot dip sounds not only delicious but also colorful. I can eat big bowl of chips with it.
Choclette says
Hahaha, I haven’t tried chips with it yet Swathi, but perhaps I should.
Cathy White says
I’ve always got carrots left over in my veg box so this will be something different to do with them!
Choclette says
I never seem to have enough carrots these days. I still pickle quite a few and this dip makes a regular appearance.
Eb Gargano | Easy Peasy Foodie says
Sounds delicious – and what a colour! Eb x
Choclette says
Yes indeed. Fabulous flavours and gorgeous colour. It’s also really versatile as you can vary the toppings to suit the occasion.
Chloe Cedges says
This sounds gorgeous and totally different from anything else I’ve ever made – must give it a go!
Choclette says
It’s fabulous stuff and you can ring the changes by varying the toppings – which I do a lot.
Joanna says
This looks beautiful – such a vibrant colour. I love carrots and have a similar recipe which uses different spices but also includes honey and lemon.
Choclette says
It’s such a lovely thing to do with carrots. And carrots are one of those things that you can always get hold of (touches wood). What spices do you use?
Ramona says
Anything with carrot is a hit in this house but this dip sounds really amazing – really need to make it immediately. My daughter was talking about something nice and healthy to dip in for the family movie evening we are planning to have this Friday night. Perfect timing for this recipe 😉
Choclette says
Oh how interesting Ramona. For some reason carrots don’t normally seem to be that popular. I defy anyone not to like this dip though, it’s fabulous.
All That I'm Eating says
I love this idea Choclette, I always have some carrots leftover and am on the lookout for new things to try. Will definitely be adding this to the list!
Choclette says
Just be warned, this stuff is seriously addictive. I can’t stop making it at the moment. Goes so well with homemade flatbreads.
sherry says
i love rose harissa, and i love the flavours you have used here. roasting the carrots sounds like a great idea to get more flavour into the dip. i like my dips a bit chunky; too smooth and they’re like baby food:)
take care
sherry
Choclette says
You’re right, roasting the carrots gives more flavour, but my go to is the boiled carrots. They still make a most flavoursome dip. You made me laugh about the baby food and now wondering if I’m entering second childhood.
Gloria says
I love all kinds of dips. What a great way to eat carrots. Maybe I could finally convince my oldest daughter that carrots are delicious. Worth a try for sure.
Choclette says
Definitely worth a try. If she likes spicy food, she’s bound to love this, whatever she thinks of carrots.
angiesrecipes says
So creamy and yummy! I like it roasted 🙂
Choclette says
Roasting certainly gives it added depth of flavour. I’m going through carrots like crazy at the moment.