Moroccan-Style Spicy Carrot Dip Recipe

Name: Moroccan-Style Spicy Carrot Dip Recipe
Total time: 25 min
Yield: 16
Ingredients: 2 pounds carrots, peeled and cut into rough chunks; 1 tablespoon sugar; Kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 medium cloves garlic, minced (about 2 teaspoons); 1 (1-inch) knob ginger, grated on the medium holes of a box grater; 2 tablespoons capers, drained; 1/4 cup pitted green olives, roughly chopped; 1/4 cup fresh parsley or cilantro leaves; 2 tablespoons harissa, or more to taste (see note); 1/2 cup extra virgin olive oil; 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet

Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots.

Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers.

Moroccan-Style Spicy Carrot Dip

Moroccan-Style Spicy Carrot Dip Recipe

Active 10 mins

Total 25 mins

Serves 12 to 16 servings

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2 pounds carrots, peeled and cut into rough chunks
1 tablespoon sugar
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 medium cloves garlic, minced (about 2 teaspoons)
1 (1-inch) knob ginger, grated on the medium holes of a box grater
2 tablespoons capers, drained
1/4 cup pitted green olives, roughly chopped
1/4 cup fresh parsley or cilantro leaves
2 tablespoons harissa, or more to taste (see note)
1/2 cup extra-virgin olive oil
1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet

Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor.
Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt.
Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.

Special equipment

food processor

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Nutrition Facts (per serving)
292	Calories
12g	Fat
41g	Carbs
7g	Protein

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	292
% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 515mg	22%
Total Carbohydrate 41g	15%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 7g
Vitamin C 4mg	18%
Calcium 81mg	6%
Iron 3mg	15%
Potassium 250mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.