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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 39.4
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.1 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.3 g

View full nutritional breakdown of Moroccan Carrot Dip calories by ingredient
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Moroccan Carrot Dip

Submitted by: DAMIENDUCKS

Introduction

A tasty north african dip that is easily adjustable to suit your preferences. As written this is pretty mild--I usually double the spices and use about 1/4 tsp. cayenne (but I like spicy food, so start conservatively and adjust to your own preferences!). If it does get too hot, stir in some yogurt to quench the flames! I also use this as a sandwich spread for roasted vegetable sandwiches--it's very versatile! A tasty north african dip that is easily adjustable to suit your preferences. As written this is pretty mild--I usually double the spices and use about 1/4 tsp. cayenne (but I like spicy food, so start conservatively and adjust to your own preferences!). If it does get too hot, stir in some yogurt to quench the flames! I also use this as a sandwich spread for roasted vegetable sandwiches--it's very versatile!
Number of Servings: 16

Ingredients

    1 lb. carrots, peeled and chopped into large pieces
    1 clove garlic, peeled
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1 pinch cayenne pepper
    sea salt, to taste
    1 tablespoon honey
    2 tablespoons fresh lemon juice
    3 tablespoons virgin olive oil
    1 T. za'atar seasoning (optional)
    4-6 rounds flat bread or pita pocket bread*

Directions

Place carrots and garlic in a sauce pan and add just enough water to cover. Bring to a boil and simmer for 15-20 minutes, till tender (the smaller you cut the carrots, the faster they'll be done!) When carrots are done, drain well and blot with a towel to remove excess moisture.

Whirl warm carrots and garlic in a food processor till mostly smooth.


In a small bowl, whisk together cumin, paprika, ginger, cinnamon, cayenne, salt, honey, and lemon juice. Add to processed carrots and whirl till mixture is well incorporated and totally smooth.


With food processor running, slowly stream in olive oil (through the hole in the lid), processing till oil is well mixed in and mixture is fluffy.


Spread dip in a serving dish and sprinkle with za'atar seasoning (or use a mix of chopped cilantro and minced green olives, if you prefer). Serve either immediately or chilled (with cut up pita breads or crudite for dipping)!


* due to nutritional variations in different recipes/brands of pita bread, I have not included it in the nutritional information for this recipe.

Number of Servings: 16

Recipe submitted by SparkPeople user DAMIENDUCKS.






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