Moroccan-Style Spicy Carrot Dip Recipe Recipe

Name: Moroccan-Style Spicy Carrot Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, peeled and cut into rough chunks; 1 tablespoon sugar; Kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 medium cloves garlic, minced (about 2 teaspoons); 1 (1-inch) knob ginger, grated on the medium holes of a box grater; 2 tablespoons capers, drained; 1/4 cup pitted green olives, roughly chopped; 1/4 cup fresh parsley or cilantro leaves; 2 tablespoons harissa, or more to taste (see note); 1/2 cup extra virgin olive oil; 1 recipe; or store-bought flatbread heated on grill or in a dry skillet

Servings: persons

2 pounds carrots, peeled and cut into rough chunks
1 tablespoon sugar
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 medium cloves garlic, minced (about 2 teaspoons)
1 (1-inch) knob ginger, grated on the medium holes of a box grater
2 tablespoons capers, drained
1/4 cup pitted green olives, roughly chopped
1/4 cup fresh parsley or cilantro leaves
2 tablespoons harissa, or more to taste (see note)
1/2 cup extra virgin olive oil
1 recipe
or store-bought flatbread heated on grill or in a dry skillet

1
Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor.
2
Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt.
3
Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds carrots, peeled and cut into rough chunks, 1 tablespoon sugar, Kosher salt, 1 teaspoon ground cumin, and more.

Yes, Moroccan-Style Spicy Carrot Dip Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan-Style Spicy Carrot Dip Recipe

How did you like this recipe?

Frequently Asked Questions