Spiced Carrot Dip
Prep time: 10 minutes
Cook time: 20-25 minutes
Recipe courtesy of the Country Kitchens 2024 Country of Study Recipe Collection – Morocco
Ingredients:
Carrot seasoning:
- 2 tablespoons olive oil
- ¼ brown onion, finely diced
- 3 large carrots (approx. 450g), roughly chopped
- 2 garlic cloves, crushed
- ½ teaspoon sumac
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon salt
Dip:
- Zest of 1 orange
- 2 tablespoons parsley
- ¼ cup roasted hazelnuts
- ⅛ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon sumac
- ½ teaspoon red pepper flakes
- 1 teaspoon harissa paste*, or to taste (optional)
- 1-2 tablespoons olive oil
- 1 tablespoon honey
*Note: use store-brought harissa, or try the Country Kitchens homemade harissa recipe
Method:
- HEAT oil in a large skillet over medium heat. Add the onion and sauté until softened (about 5 minutes).
- ADD the chopped carrot, garlic, spices, and a tablespoon of water. Cook covered, stirring frequently, until the carrots are easily pierced with a fork (15-20 minutes). Set aside to cool.
- ADD the cooled carrots and all the dip ingredients except the oil and honey to a food processor. Pulse until combined (the mixture will be quite coarse at this point).
- SCRAPE down the sides of the processor and add the oil and honey to bind the mixture. Pulse again until combined, but still slightly chunky.
- PLATE and garnish with a drizzle of olive oil and your choice of toppings (e.g., chopped parsley, crushed nuts, orange zest).
