Kendall made a Moroccan carrot dip for dinner tonight. It’s technically a dip, but we each ate a bunch of it with pita bread as an entree. Our friend Annie passed the recipe onto Kendall. We didn’t have harissa, almonds, coriander seeds, or sesame seeds on hand. Kendall subbed the harissa with a little olive oil, fresh garlic, chili powder, cumin, and a pinch of salt. She used coriander powder instead of seeds.
It was really delicious and I would definitely make this in the future. The dip had 3 cloves of fresh garlic in it, but there’s no such thing as too much garlic in this household.
Moroccan Carrot Dip
- 2 pounds carrots
- 6 tablespoons extra virgin olive oil
- 1 tablespoon vinegar
- 4 teaspoons harissa
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1 teaspoon chopped garlic
Spice Blend to sprinkle on top
- 1/2 cup toasted almonds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons toasted sesame seeds
- 1/4 cup toasted coconut ground together
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cut carrots into 2-inch segments and parboil
- Add all carrot blend ingredients to the food processor. Pulse until blended.
- Toast almonds and finely chop. Toast coriander seeds, cumin seeds, sesame seeds, and coconut.
- Combine all ingredients in spice blend and sprinkle over top of carrot dip.
I guessed that this makes 8 servings; if made into 8 servings, there are about 145 calories per serving.