This dip is delicious. I first tasted it at Singleton Primary School as part of their presentation for the Stephanie Alexander Kitchen Garden Tour. Keeks made it for an end of term party at school and as the recipe is quite substantial, there was enough for a grand final function as well as a birthday the next day!
Moroccan Carrot Dip
- 500 g carrots
- 1 garlic clove
- half tsp ground cumin
- half tsp paprika
- half tsp ground ginger
- half tsp ground cinnamon
- pinch of cayenne pepper
- Sea salt
- 1 tbsp honey
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp green olives
- 2 tbsp flat parsley or coriander leaves
- Peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
- Drain well, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
- Mash or whiz the carrots and garlic in the food processor until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and mix well or whiz again.
- Add the olive oil gradually, while still beating. Allow to cool.
Keeks used the thermomix to make this recipe, as it was easy to cook and mix in the one appliance. You have to make sure that you drain your carrots really well, or it will give off a watery liquid as it cools.
The recipe is from Jill Dupleix.