Moroccan Carrot Dip
Yet another recipe inspired by my memorable escapade in Morocco. I can’t help it, this trip has given me so many ideas and the desire to cook Moroccan flavors. So I’ve concocted a roasted carrot dip full of spice and freshness. The key ingredient: orange! You’ll see, it’s an explosion of flavors and you’ll really feel transported to this North African country. Enjoy!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Frequently asked questions
Store in an airtight container in the refrigerator for 3 to 4 days.
Ingredients
Roasted Carrots
- 4 cups (1 L) carrots, peeled and sliced about 0,5 cm thick
- 2 garlic cloves, minced
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 teaspoon (2.5 ml) cinnamon
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) harissa
- 1 teaspoon (5 ml) salt
Dip
- 1/2 cup (125 ml) sliced roasted almonds
- Zest of one well-washed orange
- 2 tablespoons (30 ml) orange juice
- 1 tablespoon (15 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) honey
Toppings
- Olive oil drizzle
- 1/4 cup (60 ml) chopped fresh parsley (or mint)
- Flaky salt to taste
- Homemade or store-bought grilled pitas
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Preparation
Roasted Carrots
- Preheat oven to 350°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, combine all the ingredients for the roasted carrots. Transfer to baking sheet and bake for 30-35 minutes, or until carrots are tender.
Dip
- Transfer roasted carrots to a blender with remaining dip ingredients. Blend until smooth. If you don’t have a high-speed blender, add a little water, 1 c. tablespoons (15 ml) at a time until desired texture is achieved, scraping down sides of blender a few times. Serve with a drizzle of olive oil, fresh parsley, flaky salt and toasted pita.
