Ingredients
- Serves 4
- 1 whole garlic clove, peeled and left whole
- 450 g carrots, peeled and cut into large pieces
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 pinch cayenne pepper
- Salt and pepper to taste
- 1Tbsp honey
- 2 Tbsp fresh lemon juice
- 3 Tbsp virgin olive oil
- Pitted olives for garnish, (left whole or chopped)
- 2 Tbsp fresh coriander leaves
Moroccan Spiced Carrot Dip
Method
- Cook the chopped carrots and whole garlic in simmering salted water until soft
- Drain well then return them to the pot and dry fry over a medium heat to dry them out further
- Tip the carrots and garlic into a food processor and pulse until smooth
- Add the spices, sea salt, lemon juice and honey and whizz again
- With the motor still running, add the oil in a gradual stream
- Correct the seasoning
- Allow to cool then spoon into your favourite serving bowl, sprinkle with the olives and coriander
- Serve with lightly warmed flat bread for dipping
Comments
Thanks to Ettrick Gardens for providing the carrots used in the demonstration.
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