Moroccan Carrot Dip
This versatile and delicious piquant dip or spread from North Africa is simple, healthy and colourful.
Dips, Spreads & Sauces
carrots, dip, harissa, sauce, spread, vegetarian
Choclette @ Tin and Thyme
carrots - topped and tailed but not peeled
knob fresh root ginger
large garlic clove
(I use a powder mix, but a paste is fine too)
juice of 1 lemon
extra virgin olive oil
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.
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.
Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.
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.
Can be kept in the fridge for two days. Serve at room temperature and give a good stir before using.
Keep the carrots' cooking water in the fridge for up to two days. Use in soups, stews or sauces.
Top with any of the following:
a drizzle of extra virgin olive oil
a teaspoon of capers
crumbled feta cheese
chopped boiled eggs
finely chopped parsley
finely chopped coriander leaves (cilantro)
a sprinkling of sesame seeds
pieces of roasted or boiled carrot
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Recipe from Choclette @Tin and Thyme