MOROCCAN CARROT DIP
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
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
MOROCCAN SWEET CARROT AND HONEY DIP
Haven't tried this yet, but it sounds very healthy and delicious. The recipe calls for dry chickpeas, but I prefer to short cut and use canned. This recipe is from my "Backyard BBQ Bible" cookbook.
Provided by DailyInspiration
Categories Spreads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163.3, Fat 12.6, SaturatedFat 5.5, Cholesterol 20.3, Sodium 168.9, Carbohydrate 11.9, Fiber 2.2, Sugar 4.2, Protein 1.8
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
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.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
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.
Provided by Daydream
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
More about "moroccan sweet carrot and honey dip food"
MOROCCAN CARROT DIP: SPICY, VIBRANT AND DELICIOUS
From tinandthyme.uk
5/5 (12)Total Time 25 minsCategory Dips, Spreads & SaucesCalories 74 per serving
- Roughly chop the carrots and simmer in a pan with just enough water to cover. As soon as they're cooked remove from the heat and drain. Keep the water.
- Blitz everything but the olive oil in a food processor or blender until you have a paste. Or for a chunkier texture, simply mash with a fork.
- Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.
HONEY GLAZED MOROCCAN CARROTS RECIPE
From thespruceeats.com
4.3/5 (24)Total Time 45 minsCategory Side Dish, DinnerCalories 116 per serving
SWEET & SPICY MOROCCAN ROASTED CARROTS
From feastingathome.com
MOROCCAN CARROT PURéE RECIPE - THE TELEGRAPH
From telegraph.co.uk
MOROCCAN DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN ROAST CARROT DIP RECIPE | REDISCOVER
From rediscover.co.nz
MOROCCAN-STYLE SPICY CARROT DIP RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (4)Total Time 25 minsCuisine Moroccan/North African, MoroccanCalories 292 per serving
BEST MOROCCAN CARROT HUMMUS DIP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
15 BEST MOROCCAN DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SPICY CARROT DIP — LAHB CO. EATS
From lahbco.com
10 BEST MOROCCAN DIP RECIPES | YUMMLY
From yummly.com
MOROCCAN CARROT DIP RECIPE - FOOD.COM
From food.com
SPICY MOROCCAN CARROT DIP - RECIPE WINNERS
From recipewinners.com
25+ TRADITIONAL MOROCCAN RECIPES | SALIMA'S KITCHEN
From salimaskitchen.com
MOROCCAN-SPICED ROASTED CARROTS - MINIMALIST BAKER …
From minimalistbaker.com
MOROCCAN ROASTED CARROTS WITH GARLICKY YOGURT SAUCE
From girlandthekitchen.com
MOROCCAN SPICED CARROT DIP RECIPE / RIVERFORD
From riverford.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love