Moroccan Sweet Carrot And Honey Dip Recipes

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

MOROCCAN CARROT DIP

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

MOROCCAN SWEET CARROT AND HONEY DIP

Steps:

• Drain, rinse, and mash chickpeas very well. Melt butter in a heavy-based skillet; add the cumin, coriander, cinnamon, chili powder and carrots. Cook, covered, over low heat for 5 minutes, turning the carrots to coat them in the spices. Drizzle with honey. If the carrots start to stick, add 1 tablespoons water. Cover and cook for 20 minutes until the carrots are very tender and a caramel brown color. Cool slightly and mash in the skillet to include all the bits on the base of the pan.
• Combine the mashed chickpeas and carrots with the yogurt, parsley and olive oil, and season well with salt and pepper. Spoon into a serving bowl and drizzle with extra oil. Serve with celery sticks, blanched green beans or veggies of your choice. Can serve with pita chips as well.