I was going through my recipe files from 10 years ago after I went through my refrigerator veggie drawer to see what I could find for carrots. I had many left from my Farmers Market stash.
I get so excited at Farmers Markets when I see something so wonderful and delicious that I over buy. These baby finger size carrots was my last over buy. They are so good and crunchy and flavorful raw but alas I had so many, so cooking the was a good idea. Not a big fan of cooked carrots outside of roasting them and this recipe changed my mind.
Fouth of July is coming up and you need some different dip recipes, I’m here to help!
You’ll be booking a trip to Morocco after you try this. Weeeeeeee!
Moroccan Carrot Dip
Serves 6-8 ~ Prep Time: 10 minutes ~ Cook Time: 10 minutes ~ Total Time: 20 minutes
Equipment:
Knife, saucepan, blender
Gather Your Ingredients
~ 1 lb. carrots
~ 2 ea. garlic cloves, peeled
~ 2 tsp. sea salt
~ 3 Tbsp olive oil
~ 2 Tbsp lime juice
~ 2 tsp agave or maple syrup
~ 1/2 tsp. cumin
~ 1/2 tsp. smoked paprika
~ 1/2 tsp cinnamon
~ 1/2 tsp. grated ginger
~ 1/2 tsp. sea salt
~ 1/2 cup Moroccan Green olives, pitted and coarsely chopped or sliced
~ 2 Tbsp chopped cilantro or flat leaf parsley
Let’s Cook!
- Peel or scrub carrots. I scrub with a veggie brush if they are really fresh and tender. Peeling makes the dip brighter orange color fyi.
- Cut the carrots into 1-inch pieces.
- Bring 6 cups of water to boil and put in the carrots, garlic cloves and salt. Boil until soft, about 10 minutes.
- Drain the water and let cool.
- Place the carrots in the blender with the rest of the ingredients and puree.
- Place in serving bowl. Drizzle with a little extra olive oil if you like and top with chopped olives and chopped cilantro or parsley.
- Serve with pita, some kind of soft fresh bread, mild crackers and especially good with sliced cucumbers.
