Moroccan Carrot Dip recipe

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Ingredients

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

Nutrition Info

65.2 calories
carbohydrate: 12.1 g
cholesterol: : -
fat: 2.1 g
fiber: 1.5 g
protein: 0.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 210.4 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 1/2 cups

Recipe Note

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.

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