Moroccan Carrot Dip Recipes

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MOROCCAN CARROT HUMMUS DIP



Moroccan Carrot Hummus Dip image

This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 cup pine nuts
1 teaspoon cumin seeds
2 bunches medium carrots with nice tops
Two 15-ounce cans chickpeas, drained
Zest and juice of 1 orange
1/3 cup tahini, well-stirred
Kosher salt
1 clove garlic
1/2 cup fresh mint leaves
1/4 cup extra-virgin olive oil
3/4 cup whole-milk Greek yogurt
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.
  • Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.
  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.
  • Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.
  • Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.
  • Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.

MOROCCAN CARROT DIP



Moroccan Carrot Dip image

This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.

Provided by Daydream

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

16 ounces carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 tablespoon honey
2 tablespoons fresh lemon juice
3 tablespoons virgin olive oil
2 tablespoons seeded green olives (left whole or chopped, your preference)
2 tablespoons fresh cilantro leaves
4 -6 rounds flat bread or 4 -6 pita pocket bread

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 CARROT HUMMUS DIP



Moroccan Carrot Hummus Dip image

This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 cup pine nuts
1 teaspoon cumin seeds
2 bunches medium carrots with nice tops
Two 15-ounce cans chickpeas, drained
Zest and juice of 1 orange
1/3 cup tahini, well-stirred
Kosher salt
1 clove garlic
1/2 cup fresh mint leaves
1/4 cup extra-virgin olive oil
3/4 cup whole-milk Greek yogurt
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.
  • Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.
  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.
  • Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.
  • Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.
  • Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.

MOROCCAN CARROT DIP



Moroccan Carrot Dip image

From the New York Times Vegetarian Thanksgiving 2013. For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1. Cooking time includes chilling time. Dairy-Free, Gluten-Free, Nut-Free, Vegan

Provided by BB2011

Categories     Vegetable

Time 1h5m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 lbs carrots, peeled and sliced 1/4 inch thick (about 12)
salt
pepper
2 garlic cloves, minced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh cilantro

Steps:

  • Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
  • Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.

MOROCCAN CARROT DIP



Moroccan Carrot Dip image

Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from hummus. It's delicious with pita bread or pita chips.

Provided by SandyG

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 22m

Yield 10

Number Of Ingredients 9

1 pound carrots, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
¾ teaspoon salt, divided
⅓ cup apricot preserves
2 tablespoons fresh lemon juice
4 teaspoons toasted sesame oil
1 ½ teaspoons ground coriander
⅛ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 12.1 g, Fat 2.1 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 210.4 mg, Sugar 6.9 g

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Top Asked Questions

What do you serve with Moroccan carrot dip?
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix. Join the conversation! AMT. PER SERVING % DAILY VALUE Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
How long does it take to make Moroccan carrots?
In addition to being delicious, these roasted carrots are quick and easy to make, requiring just 30 minutes, 1 pan, and 9 ingredients (which are mostly spices). What are Moroccan Spices? Some of the spices common in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron, and turmeric.
What is the best way to make carrot dip?
Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving.
What can I do with roroasting carrots?
Roasting carrots intensifies and caramelises their taste, which works beautifully with this collection of sweet, sharp and spicy flavourings. Serve this dip as a starter with warm pittas, or as part of a colourful mezze spread with a beetroot dip and a red pepper and cherry tomato dip.

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